Quick answer: To make a mimosa, pour 90 ml of chilled dry sparkling wine into a champagne flute, then top with 90 ml of chilled orange juice. That’s a 1:1 ratio. No shaking, no stirring, no fancy kit. Serve straight away.
Some people braai on a Sunday morning. Some people brunch. The smart ones do both, and a mimosa in hand makes the wait for the coals feel a lot shorter. It’s bubbly, it’s citrusy, and it takes about two minutes to make.
Here’s how to get it right every time.
What is a mimosa?
A mimosa is a cocktail made from sparkling wine and orange juice, traditionally served at brunch. It’s light and refreshing, and at roughly 6% ABV for a classic 1:1 pour, it’s gentler than most cocktails. The drink is commonly traced back to the Ritz Paris in the 1920s and is named after the yellow mimosa flower.
Mimosa ingredients (makes 1 drink)
- 90 ml chilled dry sparkling wine (look for “brut” on the label)
- 90 ml chilled orange juice
- Orange slice or twist, optional garnish
Equipment: a champagne flute. That’s it.
Which sparkling wine is best for a mimosa?
Go for something dry. Orange juice brings plenty of sweetness, so a sweet bubbly makes the drink cloying. A brut Cap Classique is a proudly South African choice. Graham Beck Brut, Pongrácz Brut and Villiera Tradition Brut are all good options, and a cheaper dry sparkling from the bubbly aisle works just as well. Checkers Liquorshop and Norman Goodfellows usually stock a good range, but check your local branch.
Don’t blow your budget on a top-shelf bottle. You’re mixing it with juice, so the subtle flavours get lost anyway.
The juice: Use 100% orange juice, or squeeze your own and strain out the pulp for the cleanest pour.
How to make a mimosa, step by step
- Chill everything. Put the bubbly in the fridge for 2 to 3 hours, or in an ice bucket for about 30 minutes. Chill the juice too. A warm mimosa is a sad mimosa.
- Tilt the glass. Hold the flute at an angle, like pouring a beer, to keep the foam down.
- Pour the bubbly first. Fill the flute about halfway with sparkling wine.
- Top with orange juice. Pour slowly until you have equal parts.
- Don’t stir. The pour mixes it. If you must, give it one gentle swirl.
- Garnish and serve. Add an orange slice and drink it while it’s fizzy.
How to make a mimosa pitcher (serves about 8)
For a crowd, pour 750 ml of chilled orange juice into a large jug. Slowly add one 750 ml bottle of chilled sparkling wine last, right before serving, so it stays fizzy. Pour into flutes and serve. One bottle of bubbly makes about 8 drinks.
Pro tips for a better mimosa
- Use a dry bubbly. It balances the sweet juice.
- Chill your glasses too. It keeps the drink colder for longer.
- Adjust the ratio to your taste. Two parts bubbly to one part juice gives you a Buck’s Fizz, which is stronger and less sweet.
- Mix to order. Mimosas lose their fizz quickly, so don’t make them ahead.
Mimosa variations to try
- Grapefruit mimosa: swap the orange juice for pink grapefruit juice for a tangier drink.
- Poinsettia: use cranberry juice instead, which suits a festive table.
- Naartjie mimosa: a South African twist using fresh naartjie juice.
- Rosé mimosa: use a dry rosé Cap Classique with blood orange juice.
- Virgin mimosa: see the FAQ below.
What to serve with a mimosa
Keep the brunch theme going. Think scrambled eggs, bacon, croissants, or a boerewors roll fresh off the braai. The acidity in the drink cuts through rich, salty, fatty food really well.
Mimosa FAQ
What is the ratio for a mimosa?
The classic mimosa ratio is 1:1, equal parts chilled dry sparkling wine and orange juice, about 90 ml of each per flute. For a stronger, bubblier drink, go 2 parts sparkling wine to 1 part juice.
What is the best sparkling wine for a mimosa?
A dry (brut) sparkling wine works best, because orange juice already adds sweetness. South African Cap Classique or a budget-friendly brut both work well. You don’t need to spend big on a bottle you’re mixing.
Do you pour the bubbly or the juice first?
Pour the sparkling wine first into a tilted glass, then top with juice. This keeps the foam down and preserves the fizz.
Can you make mimosas ahead of time?
Not really. Mimosas go flat fast, so mix each one just before serving. For a crowd, pre-chill the juice and bubbly and assemble at the last minute.
How do you make a non-alcoholic mimosa?
Swap the sparkling wine for chilled Appletiser or sparkling grape juice, and keep the same 1:1 ratio with orange juice.
The bottom line
A great mimosa comes down to three things: a dry bubbly, properly chilled ingredients, and equal parts in the glass. Get those right and brunch is sorted.
Please enjoy responsibly. You must be 18 or older to drink alcohol in South Africa. Don’t drink and drive.