Best Bubbly For A Mimosa, According To Experts

Forbes

09-05-2025

A toast with mimosas
There are two types of people in this world: those who think of mimosas as a bottomless brunch afterthought, and those who know they deserve better.
Sure, we've all knocked back a flute or three of something vaguely fizzy drowned in OJ while pretending to care about the waitlist at that new café. But a well-made mimosa? That's something worth celebrating. It's not just a hangover Band-Aid or a placeholder while you wait for your eggs Benedict—it's a cocktail. One that, when made with intention, can be as refreshing and well-balanced as any spritz, sour, or French 75.
And yet, time and again, it gets stuck with the worst of the wine fridge. Watery, overly sweet, sometimes suspiciously metallic—sparkling wine made for 'mixing,' not sipping. But what if the bubbles actually mattered? What if your mimosa could taste like citrus sunshine instead of a regretful group text?
To find out, I asked a dozen beverage pros—from sommeliers and bartenders to brunch whisperers and drag brunch royalty—what bottles they actually use to make a mimosa worth remembering. Their picks range from reliable Proseccos and bone-dry Cavas to volcanic island sparklers that sound like something out of a Wes Anderson movie.
But first, a refresher on how to build a better brunch classic.
Lush mix drinks, summer alcoholic beverages and refreshing brunch mimosa cocktail concept with top ... More view of orange fruits and champagne pouring from bottle of bubbly isolated on wooden table background
Technically, the mimosa is just two ingredients: sparkling wine and orange juice. The classic split is 50/50, but most pros (and honestly, anyone who's tasted things) agree that less juice is more. Some go with a 2:1 ratio. Others, like Vincent at Proper Hospitality, recommend a 'heavy splash' of OJ—just enough to brighten the bubbles, not drown them.
No matter your ratio, there's one non-negotiable: fresh-squeezed orange juice. Not from concentrate, not whatever's been sitting in the fridge door for three weeks. Real juice. Preferably cold. Possibly strained. Maybe even fluffed in a blender if you're feeling fancy.
Also non-negotiable? Good sparkling wine. Not necessarily expensive—but good.
Orange drinks in champagne glasses on wooden restaurant table outdoors, mimosa cocktails front view
'The best bubbles for mimosas are dry, crisp, and affordable sparkling wines like Cava from Spain or Prosecco from Italy,' says Benjamin Kirk, Beverage Director at Bastia and Caletta in Philly. 'Brut or Extra Brut styles are ideal, as they balance the juice's natural sweetness. A good mimosa base should be vibrant, zesty, lively bubbles, and budget-friendly.'
His go-tos? Palmarès Brut Metodo Martinotti from Sicily, Poggio Costa Prosecco, and Parés Baltá. Zingy, refreshing, and—most importantly—don't make you cry when you mix them with citrus.
Two glasses of mimosa cocktail (champagne with orange juice) and tulips
Cava has big 'I'm not like the other sparklings' energy. It's made in the same method as Champagne (hello, secondary bottle fermentation), but it's way easier on your wallet. And it plays beautifully with juice.
'At R House Wynwood, our famous drag brunch wouldn't be the same without bottomless mimosas,' says chef-owner Rocco Carulli. 'Cava brings that balanced acidity and fine bubbles… Brands like Freixenet and Segura Viudas offer great quality without breaking the bank.'
Troy Revell, Beverage Director at The Fearrington House, co-signs with his pick: Perelada STARS Reserva – Brut Nature. 'Clean, tight bubbles, a crisp nutty element, and dried citrus layers.' Translation: brunchy perfection.
Two glasses of mimosa cocktail (champagne with orange juice) and fresh strawberries
Prosecco is your brunch bestie. It's approachable, fruit-forward, and its tank method fermentation (a.k.a. the Charmat method) keeps those fresh, juicy flavors intact.
'Prosecco is the ideal choice for mimosas thanks to its bright, fruity character and exceptional value,' says Master Sommelier Emily Wines of Cooper's Hawk Winery & Restaurants.
Reach for bottles like La Marca, Ruffino, or Gambino. Or go a little off-script with Mionetto Brut, especially when paired with blender-fluffed orange juice, says Brett Esler of Sushi|Bar. 'Fluffy OJ' is the brunch phrase we didn't know we needed.
Two glasses with mimosa cocktail (cave plus orange juice)
Want to brunch with a twist? These sparkling curveballs are off the beaten path but seriously worth the detour:
Close-up of group of high-quality Champagne corks
Yes, Champagne is delicious. And no, you shouldn't pour it into a mimosa. At least not unless you're trying to impress a tax attorney on their birthday.
'In this case, fancy doesn't always mean the best,' says Nancy Santiago of IGC Hospitality. 'It would be a waste to use it in a mimosa.' Instead, she and others recommend dry Prosecco or Cava for something bright, clean, and brunch-appropriate.
Still want to go luxe? 'Ruinart Blanc de Blancs is dynamite,' says Esler. Just maybe don't add juice to that one. Sip it on the side. With a biscuit. In a robe. Live your life.
The mimosa is easy to make—but that doesn't mean it should taste like an afterthought. With just two ingredients, every choice matters. So skip the bargain bin bubbles and treat your glass (and your guests) to something that actually complements the juice, not just disappears into it.
'There's a difference between a mimosa and a good mimosa,' says sommelier Megumi Calver. 'I treat it as a proper cocktail, not a cover-up.'
So whether you're hosting brunch or just trying to make Sunday feel a little more civilized, start with great juice, grab a bottle with backbone, and give your mimosa the upgrade it's been waiting for.