How to Make a Mimosa
- Pour in the orange juice in a champagne flute.
- Top with champagne and stir gently once.
Print the Pour GuideA true-scale card for your champagne flute with a line for every pour.
Free Pour With Your CameraLine up your glass and pour to the lines on screen.
Tilt Pour With Your PhoneStrap your phone to the bottle. It counts every pour and buzzes at the measure.
About the Mimosa
It is usually credited to Frank Meier at the Ritz in Paris around 1925, a few years after London's similar Buck's Fizz.
Bartender's tip: Pour the champagne first, then the juice, to avoid foaming over.
Taste Profile
Sweet
Sour
Bitter
Strong
Fresh
Good to Know
- What glass is a Mimosa served in?
- A champagne flute. A narrow surface keeps bubbles in the wine longer, and the column shows off the stream of fine bubbles.
- Is a Mimosa shaken or stirred?
- Neither. It is built directly in the glass and given a gentle stir.
- How strong is a Mimosa?
- About 6% ABV after dilution, or roughly 0.5 US standard drinks (7 g of alcohol) per serve.
- How many calories are in a Mimosa?
- Roughly 88 kcal per drink, most of it from alcohol.