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Prosecco Mimosas are sweet and simple with minimal prep time, made with just Prosecco, orange juice, and a splash of grenadine, perfect for a holiday brunch!
These mimosas are the perfect brunch time cocktail! For the full menu, try serving them with my favorite brunch recipes Baked Scrambled Eggs, Cinnamon Sugar Doughnuts, or Sausage Hash Brown Casserole.
Prosecco Mimosas are sweet and bubbly, and a classic brunch cocktail. I used to serve this mimosa recipe at parties and it was always a big hit! These are also great for special occasions, like holidays or a bridal shower. And using Prosecco instead of champagne is the perfect budget option!
For Christmas, you can also add a splash of cranberry juice instead of grenadine, with a handful of fresh cranberries and rosemary for garnish. In the fall, swap the orange juice for apple cider to make apple cider mimosas! For these, I like to dip the rim of the champagne glass into caramel, then into cinnamon sugar.
Mimosa Ingredients You’ll Need
Prosecco. Classic mimosas are made using champagne, not Prosecco. The difference is where it is made, and the two options use different grapes. Champagne has to come from the Champagne region of France. Prosecco is a sparkling wine from Italy, and it usually has more simple fruity flavor and more sweetness.
You can learn more about the difference between champagne and prosecco here.
You can also use your favorite sparkling white wine. For a really sweet flavor, try using a sparkling moscato.
Orange Juice. I prefer a no-pulp orange juice for mimosas, but this is a personal preference.
Grenadine. This is entirely optional, and adds a really pretty red color (also known as a sunrise mimosa because the red and orange look like a beautiful sunrise). Grenadine is made from pomegranate, but it’s really just a very sweet red syrup.
How to Make Prosecco Mimosas
- Add Prosecco to a large serving container (one that holds at least 4 cups/32 ounces).
- Pour the orange juice into the container and stir gently together. Serve into individual champagne glasses, and refrigerate whatever you haven’t served yet.
- Add 1 tablespoon of grenadine to each mimosa glass. (Add the grenadine directly to the glass instead of to the pitcher, so it will look more aesthetic). If you’re not doing bottomless mimosas, you can add the champagne and orange juice directly to the champagne glass at 3/4 champagne and 1/4 orange juice.
- Garnish with fruit slices and enjoy.
Store the pitcher of mimosas in the refrigerator until ready to serve. It’s best to make the mimosas at the time you’ll be serving them, and discard after a few hours when it loses the carbonation.
More Drink Recipes
Frequently Asked Questions
You can use traditional champagne or prosecco interchangeably in mimosa recipes. I like to go for a sweet prosecco, but some people prefer a brut (less sweet) champagne for a contrast to the orange juice.
If you want a mocktail, try using sparkling water or ginger ale instead of champagne.
A champagne cocktail is typically made with a sugar cube that’s topped with bitters, then the champagne is poured over top. You can also add a twist of citrus like lemon, and garnish with some lemon peel. It has less orange flavor and more of a light citrus flavor.
Classic mimosas are usually made with just champagne and around 1/4 to 1/2 of the cocktail is orange juice. A classic mimosa is typically sweeter than a champagne cocktail with more of a fruity flavor.
Tips and Recipe Variations
- If you don’t care for grenadine, check out my recipe for Strawberry Simple Syrup.
- Garnish each of your Prosecco mimosas with fresh fruit like a slice of orange, strawberry, pineapple wedge, or a twist of the orange peel. Blood oranges instead of navel oranges will add some contrast for a nice aesthetic.
- You can also dip the glass rims in water, then in the sprinkles of your choice (I like to use silver sprinkles for New Years!)
- Homemade mimosas are really fun to get creative with. Add a splash of your favorite fruit juice like pineapple juice, cranberry juice, pomegranate juice, lime juice (or other citrus juice).
- You can also use an ounce of coconut rum or orange liqueur for a full orange juice cocktail. Create your own bubbly cocktails with a combination of fruit juices!
- You can play with the mimosa ratio to suite your taste. For a sweeter mimosa, use more orange juice than champagne.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
- 8 ounces orange juice, chilled, no pulp (1 cup)
- 24 ounces Prosecco, chilled (3 cups)
- 5 tablespoons grenadine
- 2 champagne glasses (or however many you need)
- 1 pitcher 32 ounces
- Add Prosecco and orange juice to a pitcher. Stir gently together.
- Serve into individual champagne glasses. Add 1 tablespoon of grenadine to each glass. Garnish with pieces of orange slices.
- Each mimosa is based on a 6 ounce serving.
- Chill the Prosecco before making the mimosas so they are nice and cold!
- If you want less sweetness, use 1/2 tablespoon of grenadine, or leave it out entirely.
- Garnish each mimosa with fresh fruit like a slice of orange, strawberry, pineapple wedge, or a twist of the orange peel. Blood oranges instead of navel oranges will add some contrast for a nice aesthetic.
- You can play with the mimosa ratio to suite your taste. For a sweeter mimosa, use 50/50 or try more orange juice than champagne.
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