5 Mimosa Recipes for Your Brunch Wedding

Brittny Drye Founder + Editor-in-Chief of Love Inc. Magazine | On-Air Wedding Expert | LGBTQ+ Inclusivity in the Wedding Industry

Brunch weddings and post-wedding brunches are on the rise, and because Champagne turns any activity into a celebration, it only makes sense to pop the bubbly to toast your newlywed status. 

And while the classic will always be a favorite, thanks to a recently released book called Bubbly by Colleen Jeffers, we're bringing you a few more options that take your mimosa to the next level. 


Before we dive into the twists, it's important to understand the foundation. Freshly squeezed OJ is a must, and adding an orange-flavored liqueur gives it some necessary backbone. Yield: 1 cocktail

2 oz fresh, strained orange juice
1/2 oz Grand Marnier orange-flavored liqueur
Chilled Champagne to top (about 3 oz)
Optional: 3 drops orange blossom water

Tip: For the best possible juice, squeeze and strain fresh oranges through a fine mesh sieve in advance, then chill in the coldest part of the refrigerator for three hours (or in the freezer for one hour) to reduce foaming. The juice should be prepared as close to serving time as possible, and no more than 24 hours in advance. 


The perfect sip for a fall wedding, and an unexpected (and lovely) substitute to the popular hot cider, the apple cider mimosa is sure to delight guests. Be sure to use actual apple cider (unfiltered apple juice), which can often be found in grocery stores or farmer's markets during the fall months.  Yield: 1 cocktail

1 oz chilled apple cider
1/2 oz chilled Grand Marnier orange-flavored liqueur
1/4 oz fresh, strained lime juice
Chilled Champagne to top (about 3 oz)
Optional: sliced apple, to garnish


The perfect summer brunch cocktail, fresh ripe honeydew pairs beautifully with Prosecco and the mint makes it particularly cool and refreshing. Yield: 6 cocktails

1/2 ripe honeydew melon
2 oz vodka
2 oz sugar
1 oz fresh, strained lemon juice
2 heaping palmfuls fresh mint leaves
Chilled Prosecco to top (about 3 oz per drink)

Scoop out the flesh of the honeydew, discarding the seeds, and add to a blender, along with the vodka, sugar, lemon juice, and mint. Blend on high speed just until smooth, only about 5 seconds.

Strain the mixture through a fine mesh sieve, then cover and chill int the freezer until very cold, about 1 hour.

Pour 2 oz of the mixture into each chilled flute, then top carefully with chilled Prosecco. 

Elderflower Grapefruit Mimosa

Tip: Mint is notoriously delicate and volatile — the best aromas dissipate quickly, so prepare the base mixture as close to serving as you can. 


When it comes to brunch cocktails, OJ gets all the love, but grapefruit brings more acid and bitter complexity to the table. After one sip, it might turn into your go-to! Yield: 1 cocktail

1 1/2 oz fresh, strained grapefruit juice, chilled
1/2 oz chilled elderflower liqueur (such as St-Germain)
1 dash Angostura aromatic bitters
Chilled Champagne to top, about 3 oz

Spicy Blood Orange Serrano Mimosa

Spicy Blood Orange Serrano Mimosa

This cocktail definitely packs some heat — serranos are generally spicier than jalapenos, so if you want to tone things down a bit, opt for that pepper instead (or infuse for half the recommended time). Yields: 8 cocktails

3/4 cup blanco tequila
1 serrano chili pepper, thinly sliced
1 cup fresh, strained blood orange juice
3/4 cup Aperol
8 dashes Peychaud's aromatic bitters
Chilled Prosecco to top (about 3 oz per drink)

Combine the tequila and serrano pepper in a sealed contained and let sit at room temperature for 30 minutes, then strain out the pepper.

Add the blood orange juice, Aperol, and bitters to the infused tequila, then cover and chill in the coldest part of the refrigerator for at least 3 hours (or freezer for 1 hour). Mixture can be made up to 24 hours in advance.

Divide the chilled mixture evenly between 8 chilled flutes (about 2 1/2 oz per glass) then top with chilled Prosecco.

Tip: If blood oranges are out of season, you can use regular oranges for this recipe — you'll lose the bold flavor and some of the jammier fruit notes, but these are barely perceptible to the average drinker. 


For more Champagne recipes, be sure to check out Bubbly: A Collection of Champagne and Sparkling Cocktails by Colleen Jeffers, available on Amazon and at Barnes & Noble.


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