The Mimosa is the perfect brunch cocktail: simple, but not simplistic. The combination of sparkling Sekt and sweet-sour orange juice feels light, yet is stronger than it tastes. The key is the ratio – too much Sekt makes the drink harsh, too much juice makes it dull. A hint of citrus oil in the garnish elevates the aromas once more.
And this is what you need for the Mimosa
6 cl freshly squeezed orange juice (preferably from blood oranges)
6 cl dry Sekt or champagne (at least Brut)
1 splash of lemon juice (optional, for extra freshness)
The secret to success
The trick lies in the juice: not from the bottle, but freshly squeezed – and from ripe, sweet oranges. Blood oranges give the drink a slightly bitter note that better supports the Sekt. Those who prefer it even fresher can rub a bit of orange peel over the glass before serving to release the essential oils. The glass should not be ice-cold, otherwise the Sekt loses its fizz.
Variations
- Grand Mimosa — Replace 2 cl Sekt with 2 cl Grand Marnier or Cointreau for a fruity-spicy depth.
- Virgin Mimosa — Replace Sekt with non-alcoholic sparkling wine or soda water – surprisingly close to the original in taste.
- Grapefruit Mimosa — Replace orange juice with fresh grapefruit juice – more tart and less sweet, but perfect for fans of bitterness.
Frequently Asked Questions
Can I use any Sekt?
No. Dry Sekt (Brut) or champagne works best because it balances the sweetness of the juice. Off-dry varieties make the drink too sweet.
Why does my Mimosa taste flat?
Either the juice was too cold or the Sekt too warm. Both ingredients should be chilled, but not ice-cold. Also: Don’t stir too vigorously, otherwise the Sekt loses its carbonation.
Can I replace the orange juice?
Yes, but the taste changes significantly. Pineapple or peach juice makes the drink sweeter, while grapefruit or mandarin bring a more tart note.
