Mimosas For A Crowd Recipe

Champagne, orange juice, perhaps a splash of liqueur, and there you have it: a mimosa. If there is a more refreshing yet full-flavored cocktail than a mimosa, we're not sure we've had it. And with this recipe from Christina Musgrave of Tasting with Tina for making a large batch of mimosas, you and five friends can all have one together.

For the record, while it may be commonly used, you don't have to make a mimosa with Champagne. You can use prosecco (as we do here), cava, or a sparkling wine from anywhere, really. Granted, keeping track of all the different types of sparkling wine can be a bit confusing, so we'll cover a few of the main varieties later. Just rest assured that regardless of the type you choose, bubbly and orange juice go together like peas and carrots (which, for the record, do not make a great dish to serve with your mimosas). 

For some better pairing ideas, Musgrave says these are "great with brunch food — frittata, bacon, sausage, eggs, or cinnamon rolls are all great pairing options." Hungry and thirsty yet? We can help with the second part right now.

Gather your ingredients for the mimosas

To make six excellent mimosas, you'll need one bottle of your preferred sparkling wine, orange juice, a quarter cup of orange liqueur (think Grand Marnier or triple sec), and, if you're so inclined, a few orange wedges for garnish. You can also make a good drink by swapping out the wine for sparkling water or a non-alcoholic sparkler and ditching the liqueur — it will still be refreshing and tasty sans the booze.

Prepare the cocktail

Just as it only takes a few ingredients to make a great mimosa, it only takes a few steps, too. All you need to do to prepare this six-serving batch is to pour the entire bottle of sparkling wine in a large glass pitcher, add the orange juice, and then pour in your chosen orange liqueur. 

Stir the beverage well to combine the three liquids and serve it out in six champagne flutes (or other glasses). Garnish each of those with an orange wedge if you want, and enjoy!

Some notes on the mimosa-making

"It's pretty hard to mess up this recipe," Musgrave says, so it's a great cocktail for an inexperienced mixologist. She does have one specific note, however: "The only thing is to stir it well so the orange juice, wine, and orange liqueur really mix together well." As for her preferred type of sparkling wine, Musgrave says, "I typically use prosecco." 

What other sparkling wines could you use?

Okay, let's break down a few of the major players in the sparkling wine world. Champagne is only real Champagne if it comes from the Champagne region of France. It can be made with pinot noir, pinot meunier, or chardonnay grapes, but it has to be from Champagne, France, to earn the title.

Meanwhile, Prosecco must come from Italy, and it must be produced in a specific area that spans nine provinces (though it's named for a specific town in Trieste, Italy, that is, of course, called Prosecco). Cava comes from Spain and is named for, traditionally, being aged in caves or cellars, which both go by the word "cava" in Spanish.

As for sparkling wine in general? That comes from all over the place, including many states in the U.S.

Mimosas For A Crowd Recipe
5 from 48 ratings
It's not a proper brunch party unless there's a giant pitcher of mimosas at the center of the table. Here's how to whip up a batch of the classic cocktail.
Prep Time
Cook Time
a large serving of mimosas
Total time: 5 minutes
  • 1 bottle sparkling wine
  • 2 cups orange juice
  • ¼ cup orange liqueur
Optional Ingredients
  • orange wedges, for garnish
  1. Pour sparkling wine in a pitcher.
  2. Add orange juice and orange liqueur. Stir well.
  3. Pour into glasses or flutes.
  4. Garnish with an orange wedge if desired.
Calories per Serving 175
Total Fat 0.2 g
Saturated Fat 0.0 g
Trans Fat 0.0
Cholesterol 0.0 mg
Total Carbohydrates 15.6 g
Dietary Fiber 0.2 g
Total Sugars 11.9 g
Sodium 8.0 mg
Protein 0.7 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.
Rate this recipe