White Mimosa

An elevated take on the brunch cocktail
43 Ratings
100% would make again
White Mimosa
From left: SpritzZ, Rosé-Tinted Glass, White Mimosa | Photo: Dave Katz/Tasting Table

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."

White Mimosa

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

Yield: 1 cocktail

Prep Time: 5 minutes

Cook Time: N/A

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


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.

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