White Mimosa

An elevated take on the brunch cocktail

I've never been a fan of mimosas: Orange juice covers up the nuances of good Champagne, so most people pour really cheap bubbly into them. Try a good California sparkling wine, like Chandon, if you're not up for buying the expensive stuff. There's a range of great California sparklers out there.

As for the cocktail, I've lightened things up with lemon juice and given it a stiff, boozy orange backbone in the form of Cointreau. Serve it for New Year's Day brunch-you'll need it.

To learn more, read "Before Midnight."

Recipe by Jim Meehan, Tasting Table Drinks Editor, for The Centurion Lounge, DFW

White Mimosa
5 from 44 ratings
Learn to make an elevated take on the classic brunch sparkling cocktail. 
Prep Time
Cook Time
Total time: 5 minutes
  • ¾ ounce Lillet Blanc
  • ¾ ounce Cointreau
  • ½ ounce fresh lemon Juice
  • 4 ounces Moët Imperial Champagne, to top
  • Orange twist, for garnish
  1. In a cocktail shaker, combine all of the ingredients over ice. Shake until well chilled and strain into a chilled coupe. Top with champagne and garnish with the orange twist.
Calories per Serving 162
Total Fat 0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 4.5 g
Dietary Fiber 0.0 g
Total Sugars 1.6 g
Sodium 7.1 mg
Protein 0.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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