Coconut Free Mimosa
Few drinks feel as celebratory as a glass of bubbles and fresh citrus, and this classic brunch cocktail delivers exactly that with just two ingredients. Squeezed-to-order orange juice paired with a well-chilled bottle of dry sparkling wine is genuinely all you need — no syrups, no mixers, no hidden additives to second-guess. For anyone navigating a coconut sensitivity, cocktail menus and pre-made drink mixes can be surprisingly tricky territory, but this one is refreshingly straightforward. Pouring the juice first and topping slowly with sparkling wine keeps the fizz lively and the ratio perfectly balanced in every flute. A fresh orange slice or twist on the rim makes it look like something you'd pay twelve dollars for at a restaurant. It's the kind of drink that makes any morning feel like an occasion.
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Learn more →Ingredients
4 servings
- 1 bottle (750 ml) dry sparkling wine or champagne, well chilled
- 2 cups fresh orange juice (from about 4 large oranges), chilled
For serving
- 4 orange slices or twists, for serving (optional)
Instructions
- 1
Juice the oranges and chill the juice if not already cold. Both the juice and the sparkling wine should be well chilled before serving.
- 2
Pour 1/2 cup (about 3 oz) orange juice into each champagne flute.
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