Traditional recipes

Crémant mimosa recipe

Crémant mimosa recipe

  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Champagne cocktails

Crémant, or French sparkling wine, replaces the pricier champagne in a traditional mimosa.

Greater London, England, UK

6 people made this

IngredientsMakes: 12 cocktails

  • 1 bottle Crémant or sparkling wine
  • 750ml freshly squeezed orange juice

MethodPrep:10min ›Extra time:8hr chilling › Ready in:8hr10min

  1. Chill the Crémant overnight. On day of serving, divide orange juice between 12 champagne flutes, filling halfway, and top each with Crémant.

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6 easy Champagne cocktail recipes that impress way beyond Mother’s Day. We’ll be toasting with them all summer!

So many of us are feeling extra grateful this year to get to celebrate Mother’s Day — especially when we have older moms who we’re still lucky to have in our lives, and who we haven’t seen nearly enough over the past year. I know I my family, our traditional toast to togetherness on Mother’s Day will be even more meaningful now.

I’ve found myself searching for easy Champagne cocktail recipes to make for brunch, since I’m no expert mixologist at all. And based on my Pinterest recommendations, I’m not alone. Since not everyone feels comfortable going out to brunch or dinner just yet, especially with un-vaccinated kids, and considering weather varies wildly this time of year, we’ll be having Mother’s Day brunch at home.

I’ve also been digging through the Mother’s Day brunch recipes throughout our site, and as I did, I realize it’s been a while since we shared some celebratory Champagne cocktails. So I spent a lot of time tracking down some favorite, easy Champagne cocktails that are all bright, flavorful, and of course, celebratory.

This post contains affiliate links, and purchases may generate a small commission that helps support our work at no additional cost to you.

All of this reminds me, I really want at set of Champagne glasses that actually match, and I’m loving these Schott Zwiesel Champagne Flutes and the stemless wine glasses, too.

Oh, and no way am I drinking these just on Mother’s Day. Because if I’ve learned one thing this past year, it’s that I shouldn’t save the good stuff “for a special occasion.” The special occasion can be, “well, here we are. Together.”

With that, check out these delicious, and surprisingly easy Champagne cocktails. Of course you can use Prosecco a Spanish Cava, or any sparkling wine really, as long as you enjoy it.

As for me, I’ve already got a bottle of Veuve yellow label in the fridge, graciously sent to me by Moet in time for Mother’s Day. I’m just debating whether or not to add anything to it at all!

6 Essentials for the Perfect Mimosa

You may think that crafting a mimosa requires nothing more than simply splashing cheap bubbly wine into orange juice, but if you take a little extra time, source quality ingredients, and embrace a creative spirit, you can very easily take this brunch staple to the next level.

1. Start with Quality Sparkling Wine

When shopping for a dry, sparkling wine to use in my mimosas, I tend to stay in the $10 to $25 range. I like to provide a delicious option for those brunch guests, who might want to simply sip on sparkling wine, sans juice. Look for value outside of Champagne, such as Cava or Proscecco.

2. Use the Highest Quality Juice Available

If you have the time, juicing fruit yourself makes all the difference in the world. The color is brighter, the flavor is more vibrant, and the nutritional content is more potent. Juice at room temperature for easier extraction, pour through a strainer, and chill for at least a few hours before serving.

Experiment with different juices: blood orange, grapefruit, and pineapple are a few of my favorites.

3. Serve as Cold as Possible

Chill your juice in advance and crack the bubbles just before serving to ensure maximum effervescence. To avoid excessive foaming, pour the juice first and finish slowly with bubbles. When serving a larger group, ice buckets come in handy to keep the two separate components cold.

4. Pick Your Desired Proportion

Traditionally, a mimosa is one part orange juice, finished with three parts Champagne. This is my preferred ratio, since it is a little boozier and not quite so heavy. Another interpretation is the Buck’s Fizz, which is two parts juice and one part Champagne.

5. Have the Necessary Tools

A fruit zester, a juicer, and a strainer facilitate the process. As far as glassware is concerned, flutes add an elegant touch to a mimosa, but regular wine glasses, coupes, and martini glasses are great stand-ins. I find a lot of eclectic and inexpensive glassware at thrift shops and yard sales.

6. Keep it Creative

The mimosa is a classic brunch cocktail, but by having a few extra ingredients on hand, you can broaden your sparkling cocktail repertoire and leave your guests with a lasting impression.

  • Add peach purée to sparkling wine for a Bellini.
  • Add créme de cassis for a Kir Royal. Try substituting other liqueurs for variety! I love adding a dash of St. Germain, Grand Marnier, or Leopold Bros. Rocky Mountain Blackberry to my bubbles.
  • Toss in some frozen fruit for an easy, eye-catching, edible garnish.
  • Pour sparkling wine over a dollop of granita or sorbet for a striking presentation. A martini glass works perfectly here, and the sparkling wine remains chilled and is slowly infused with fruit flavor. I am infatuated with this unique twist on the classic mimosa!

What are your go-to bubbles for mimosas? What are your favorite variations on this brunch staple? Do you have any secret tricks or techniques to share?

More on Mimosas from The Kitchn

Jayme is an aspiring wine-maker and Certified Sommelier, and when away from the restaurant, she can be found in the garden or the kitchen. She blogs at Holly & Flora, where she writes about cultivating, cocktailing, and creating, from garden to glass.

Crémant mimosa recipe - Recipes

Or use cranberry liqueur for a Cranberry Kir Royale, a.k.a. Kir Royale à la Canneberge (if you haven’t guessed, canneberge [can-BERZH] is French for cranberry). Note that using liqueur instead of juice creates a stronger drink.

You can also serve a Mimosa mocktail with cranberry juice and ginger ale, and a diet version with diet cranberry juice and diet ginger ale.


1. COMBINE the cranberry juice/liqueur and the sparkling wine in a Champagne flute or wine glass. Add the juice first. If you need to stir, do so gently, once, so as not to collapse the bubbles.

2. GARNISH as desired and serve.

*Well-priced sparkling wines include Asti Spumante and Prosecco from Italy, Cava from Spain, Crémant from France and our Top Pick Of The Week, Yellow Tail Bubbly.


The Mimosa is named after the yellow-flowered mimosa plant, Acacia dealbata.

While we have a definite date for the creation of the modern Mimosa, the combination of sparkling wine and orange juice has been consumed for centuries in Spain, where oranges and sparkling Cava are plentiful (especially in Alicante, Castellón, Catalonia and Valencia).

The Mimosa is a cocktail composed of equal parts of orange juice and Champagne or other dry, white sparkling wine. It was invented circa 1925 at the Hôtel Ritz in Paris, by bartender Frank Meier—purportedly all the OJ gave imbibers an excuse to begin drinking at breakfast.

The optional addition of a small amount of orange liqueur like Grand Marnier complements the juice and gives the drink more complexity.

Because of the juice component, the Mimosa is often served at brunch.

Other juices, while not Mimosas, provide variations on the drink:

Other juices have been substituted, from mango nectar to pomegranate.

If you’re making Mimosas, fresh-squeezed orange juice makes a huge difference.

One expert recommends trying different types of orange juice: The sweeter Navel juice vs. the more acidic Valencia, for example. Blood oranges, with their rosy color and raspberry notes, will provide a different experience entirely (and a wonderful one!) [Source]

†Buck and mule are old names for mixed drinks made with ginger ale or ginger beer, plus citrus juice. They can be made with any base liquor. Why buck? Why mule? That answer is lost to history, but here’s a detailed discussion.

The Best Champagne and Sparkling Wines for Mimosas

Choose one of these bottles and take the brunch sipper to the next level.

Legend has it that the mimosa was originally created by a bartender named Frank Meierat the Ritz Paris in 1925, though he's certainly not the only name to have ever laid claim to this iconic tipple. While its origins may be slightly murky, the concoction that's equal parts orange juice and champagne (or any type of sparkling wine) is without question The quintessential brunch cocktail.

Whether you're preparing for an AM celebration or just want to add a luxe touch to your morning routine we've rounded up a few of our favorite sparkling options from around the globe that will make brunch&mdashor anytime&mdasha moment to celebrate.

Made in the traditional champagne method, this Spanish cava (grown on an estate dating back to the 11th century) is has a complexity and richness to rival any sparkler from across the French border and a price that will make your pocketbook very happy.

"Don't waste champagne on mimosas," says sommelier Steven McDonald. "Use a high-quality cava or prosecco like Naveran Cava or Bisol Prosecco. The orange juice will cover up the nuance of the sparkling wine, but you'll be grateful for not choosing something that's going to cause a headache later in the afternoon."

For American sparkling wine, it doesn't get much better than Napa Valley's Schramsberg Vineyards. The style resembles its French counterpart, but the grapes are hand-harvested in Napa, Sonoma, and Mendocino Counties.

Prosecco may be Italy's most famous sparkler, but it's certainly not its only one. For a flavor profile and bubble structure more akin to champagne, look to Franciacorta from the Lombardy region, which is made in the traditional methode champenoise for a crisp, full-bodied taste.

This California sparkler has a balanced palate of toasty yeast, zippy citrus, and a sleek mineral finish that taste like a wine with twice the pricetag.

Unlike cava and champagne, prosecco&mdashfrom the Veneto region in Italy&mdashis fermented in giant stainless-steel tanks. This "charmat" method results in bigger bubbles, and Zonin is known for its almond and citrus hints that make it an ideal choice for a mimosa.

"Although the flavor profile of a fresh, fruity style of bubbly&mdashsuch as prosecco&mdashmakes the most sense to make a mimosa, I find that more traditional houses of champagne lend themselves to make great mimosas," says Master Sommelier Jack Mason. Veuve Clicquot is a good choice if want a classic champagne.

Cava is Spain's version of sparkling wine, and like champagne it goes through a second fermentation in the bottle. This one's fresh, light, clean, and crisp, and the price makes it catnip for the budget-conscious.

For pouring up multiple glasses (because no one has ever had just one mimosa) a magnum is an elegant and tasty solution. The large bottling (equivalent to two standard bottles) saves on popping so many corks and is also a favorite among experts for the lower oxygen-to-wine-ration that helps keep the flavors crisp.

France, Spain, and Italy all have their stand out sparklers, but when it comes to bubbles, England is no slouch (in fact, English tastes are the reason we know and love brut champagne today.) Rich with notes of honey and baked apples, this English bottle (it even has royal approval&mdashNyetimber was served at the Queen's Diamond Jubilee) brings a pleasingly wintery undertone to a champagne cocktail.

While all champagne is French, not all French sparkling wine is champagne. For a deal you won't worry about cutting with orange juice, look to France's less familiar sparkling brethren, like this one from Loire which sports tropical fruit notes that will naturally bolster the flavor of your OJ.

A high proportion of pinot meunier grapes give this true champagne a fruity roundness and a creamy mouthfeel that play nicely with the bracing bite and sweetness of orange juice.

Crémant refers to French sparkling wines made outside of the Champagne region, which, Morgan Harris, Head Sommelier at New York's Michelin-starred Aureole says, offer the "best quality-to-price ratio" for mimosas. Look for Brut or Extra-Brut (dry or extra-dry) options.

Zippy citrus aromas in this Italian prosecco bring a lovely supporting brightness to the sweet-tart of orange juice.

"Genuine Champagne for mimosas is considered sacrilegious by some, but I find it delightfully decadent," says Matt Deller, a master of wine and chief wine officer at Wine Access. With a champagne like this velvety bottle from the storied Bollinger champagne house, make sure that you're pairing with the very best, hand-squeeze orange juice.

Loving the holiday flavor combination of the in-season cranberry and orange in Sugar & Souls champaign mimosa recipe. The garish of rosemary spring is just charming!

How Sweet Is It?

These terms will give you an idea of the sweetness level of champagne (you&rsquoll find them on some prosecco and cava labels as well), but keep in mind that acidity (both from the grapes and from carbonation) also affects how sweet a wine tastes. (Wines with higher acidity will taste less sweet.) Make a note of the terms before you shop since they can be confusing: Sparkling wines labeled &ldquodry&rdquo contain a fair amount of sugar, as do &ldquodemi-sec&rdquo wines, even though sec means &ldquodry&rdquo in French.

Brandy Drinks


Why are margaritas—which are just sours made with tequila, Cointreau, and lime—so much more popular than Sidecars, which are the same thing, except with cognac and lemon? We're not sure, but if you like a good margarita, we urge you to give the brandy version a try. It's warm and mellow and delicious, especially if you use a nice cognac.

Japanese Cocktail

You may have heard that cognac is on the rise in the cocktail world today, but this drink is no newbie. (You could have read about it back in 1862, when Jerry Thomas wrote his guide for bartenders.)

The Japanese Cocktail is rich and nutty, thanks to the mix of smooth cognac and orgeat (a tasty almond syrup), plus bitters. If you can't find orgeat near you, you can order it online or make your own at home.

Sparkling cocktail ideas

Best served with Champagne, these cocktail recipes are equally delicious and refreshing with Prosecco or a sparkling alternative.

The more modestly priced and readily available alternatives to champagne are Prosecco (Italy's answer to Champagne), Cava (Spain's alterative), Espumante, Crémant, Pétillant Naturel and Lambrusco.


Named after the yellow-flowered mimosa plant, this Spanish favourite is refreshing on a sunny day.

Kir Royale

Originating in the 1940’s, this French cocktail has a delicious berry taste.

The Ritz

An elegant Champagne cocktail that balances sweet and tart flavours beautifully.

  • 20ml cognac
  • 15ml Triple Sec
  • 5ml Maraschino liqueur
  • 7ml fresh lemon juice
  • Champagne
  • Decorate with an orange twist

French 75

This classic cocktail is a firm favourite with gin lovers.

  • 35ml gin
  • 15ml lemon juice
  • 1 tsp sugar syrup
  • Champagne
  • Decorate with lemon twist

Passionfruit Martini

A modern twist on a classic martini.

  • 25ml vodka
  • 25ml Passoa
  • 25ml passion fruit puree
  • 25ml apple juice
  • 2 tsp vanilla sugar
  • 35ml Champagne
  • Half a passion fruit shell for decoration


This fruity Italian classic is ideal for a celebratory breakfast or brunch.

  • 75ml peach puree (two peaches peeled and blended)
  • Prosecco
  • Decorated with a peach slice

Aperol Spritz

Inspired by the Venetian mix of white wine and soda, this cocktail was popular in the 1950’s and has recently made a comeback.

  • 50ml Aperol
  • 75ml Prosecco
  • Splash of soda
  • Decorate with orange slice and serve over ice

Old Cuban

This versatile drink is almost a sophisticated and upscaled version of the classic mojito.

  • 6 mint leaves - gently muddle at the bottom of the glass
  • 35ml dark rum
  • 20ml fresh lime juice
  • 1-2 dashes Angustura bitters
  • Champagne
  • Mint leaf for decoration

Black Velvet

This unlikely combination of Irish stout and Champagne has been around since the 1800’s. The crispness of the Champagne cuts through the antioxident-rich Guinness creating a creamy enjoyable drink.

Classic Champagne cocktail

A decadent drink, which is believed to have originated in America.

  • 1 sugar cube (or tsp sugar)
  • 2-3 dashes Angostura bitters
  • Champagne Decorate with a lemon twist

Read more recipes from Chef Scott. Keep up to date with recipes and everything going on at our restaurant.

6. Mango Raspberry Mimosa

See the full recipe at No Spoon Necessary

Champagne or sparkling wine, chilled
60ml Chambord
Fresh Raspberries
175ml Mango Puree*

*For the purée:
1 Mango, peeled, pitted and cut into chunks
2 Tbsp. granulated sugar
1 tsp lemon juice, freshly squeezed

*Prepare purée by blitzing mango, sugar and lemon juice until smooth. Add more sugar, if desired.

For the cocktails, pour about 45ml of purée into each flute. Then, pour sparkling wine until flute is 3/4 full. Add 15ml Chambord to each and garnish with raspberries to serve.