While most bartenders agree that the mimosa should be served in a chilled
champagne flute, the exact proportions of the drink may vary. Some recipes call for a measurement of three parts champagne to one
part orange juice, while others prefer a half and half ratio. Both ingredients
should be chilled, and some bartenders also serve the drink over ice. Others
hotly contest the use of ice, arguing that it dilutes the drink unfavorably.
official International Bartender's Association recipe calls simply for equal
parts orange juice and champagne, with no mention of ice. Mimosas are usually
served without a garnish, although a twist of orange peel might be considered
Though mimosas are traditionally served with champagne, sparkling wines can also
be used. For guests who do not wish to consume alcohol, sparkling waters such as
Perrier are also acceptable. In either case the drink should still be served in
a champagne flute so that the bubbles last longer.
Common mimosa variations are created with a small amount of an additional
liqueur, generally with fruit flavors such as peach or raspberry, and often
served with one or two pieces of the fruit (such as dropping two raspberries in