Citrus Memories in a Glass
Table of Contents
Every glass of Mimosa Sangria takes me back to Sunday mornings that started with sunshine and ended in laughter. Growing up in Lima, I watched Grandma Rosa crush tangy mandarins and slice papayas like she was sculpting art. When we moved to California, orange juice became a bridge—one glass could smell like both home and a fresh start.
Fast forward to college, and while my peers were sipping cheap mimosas at brunch spots, I was remixing sangria recipes between code sprints and cinnamon waffles. Mimosa Sangria was my upgrade. It had the sparkle of brunch and the soul of abuela’s fruit bowl.
Mimosa Sangria
Equipment
- Large pitcher
- Citrus juicer
- Knife and cutting board
Ingredients
- 1 bottle chilled dry Prosecco or Brut sparkling wine
- 2 cups freshly squeezed orange juice
- 1/4 cup orange liqueur (Grand Marnier or Cointreau) optional
- 1 cup sliced fresh strawberries
- 1 orange, thinly sliced
- 1/2 cup pineapple chunks fresh or canned
Instructions
- Add sliced fruit and orange liqueur to a large pitcher.
- Pour in the fresh orange juice and stir gently.
- Refrigerate for 1–2 hours to let the flavors blend.
- Just before serving, top with chilled sparkling wine and stir once.
- Serve over ice and garnish with mint or fresh fruit.
Notes
A Festive Cocktail Born for Brunch
If you’re hosting a daytime event, Mimosa Sangria is the cocktail that gets people talking (and pouring seconds). It’s versatile, easy to batch, and can be dressed up or down. The best part? It doesn’t demand cocktail shaker skills. Just chilled Prosecco, fresh citrus juice, and a medley of fruit.
It also plays well with other brunch favorites. Try it next to something rich and chocolatey like this Classic White Russian Recipe or follow it with a nostalgic Jello Shot to keep the party energy high.
Whether it’s Mother’s Day or a mimosa-and-muffin morning, Mimosa Sangria is the drink that quietly says, “I care enough to make something fresh—but I’m also here to relax.”
And yes, before I posted this recipe, I video-called Grandma Rosa. She asked, “Does it sing?” I took one sip and said, “It hums in C major.”
Building the Perfect Mimosa Sangria
What Goes in a Mimosa Sangria?
At its core, Mimosa Sangria is a mash-up of two iconic drinks: the mimosa and sangria. That means you’re blending sparkling wine (think Prosecco or Cava) with orange juice—and then inviting fruit to the party.
Here’s the essential base:
- 1 bottle (750ml) chilled dry sparkling wine (Brut Prosecco or Cava work best)
- 2 cups chilled fresh orange juice
- 1/4 cup orange liqueur (like Grand Marnier or Cointreau)
- Fresh fruits: orange slices, strawberries, raspberries, and pineapple chunks
Fresh-squeezed orange juice is ideal—it adds brightness and subtle tartness without overpowering sweetness. As for the sparkling wine, Brut is the way to go. Skip the sweet Champagne and opt for something dry to keep your sangria balanced.
Want a juicy upgrade? Add peach slices and swap in a touch of Peach Cosmopolitan for a more layered flavor.
Best Practices for Mixing and Serving
To keep your Mimosa Sangria fresh and fizzy, pour the sparkling wine just before serving. If you’re hosting a party, prep the fruit and juice blend in advance and chill it. Right before guests arrive, top it with bubbly.
Here’s a smart order of operations:
- Add chilled fruit and liqueur to a pitcher.
- Pour in orange juice.
- Chill for 1–2 hours.
- Just before serving, add sparkling wine and stir gently.
Serve over ice in wine glasses or flutes. Garnish with a fresh sprig of mint or a strawberry on the rim. Pair it with savory-sweet bites or tropical flavors—like this Pina Colada Sangria for a double fruit-forward brunch.
Don’t forget: this cocktail’s vibe is casual elegance. You don’t have to overthink it—but a little care in the layering goes a long way.
Mimosa Sangria Variations and Pairings
Creative Twists for Every Season
Mimosa Sangria is incredibly flexible, and a few thoughtful swaps can make it perfect year-round. In spring, swap orange juice for blood orange or grapefruit juice for a bittersweet edge. Summer begs for berries—add blueberries and swap in a dash of raspberry liqueur like Chambord. In winter, try pomegranate juice and a cinnamon stick for a warm undertone.
If you’re feeling adventurous, try a layered version using a splash of Strawberry Shortcake Martini at the bottom of each glass before pouring in your sangria—it adds dessert vibes without overpowering the cocktail.
Want a mocktail version? Use sparkling white grape juice or lemon-lime soda in place of the wine. It’s bubbly, sweet, and still beautiful in the glass—great for baby showers or any crowd avoiding alcohol.
Perfect Brunch Pairings
This bubbly sangria shines brightest when paired with savory-sweet brunch bites. Think buttery croissants with citrus marmalade, mini quiches, or even crispy bacon-topped deviled eggs. If you want to get cheeky, serve alongside tropical plates like a pineapple-glazed ham or coconut waffles.
If dessert is on the table, go for light and creamy: panna cotta, citrus tartlets, or even a touch of orange sorbet in the glass as a float. For cocktail continuity, serve your sangria after a rich drink like this Orange Creamsicletini to balance the creamy with the bright.
Mimosa Sangria thrives on contrast—sweet and dry, soft and crisp, casual and refined. The more textures and flavors you layer around it, the more dynamic your brunch becomes. So mix with confidence, garnish with joy, and serve with something flaky. This isn’t just a drink—it’s the sparkle of your spread.
FAQs Answered + Tips to Keep It Fizzy
What is Mimosa Sangria made of?
Mimosa Sangria combines sparkling wine (like Prosecco or Cava), orange juice, fruit liqueur (optional), and a medley of fresh fruits. It blends the citrus sparkle of a mimosa with the fruity depth of sangria. This makes it ideal for events where you want to keep things light yet celebratory. We love pairing it with snacks like a Jello Shot or even layering flavors with a Peach Cosmopolitan.
What’s the best wine for Mimosa Sangria?
Dry sparkling wines are best. Look for “Brut” on the label. Prosecco is a crowd-pleaser—affordable, crisp, and not too sweet. Spanish Cava also works beautifully and brings a more mineral character. Avoid overly sweet options—they’ll mute the fruit and make the drink heavy instead of refreshing.
Can I make Mimosa Sangria ahead of time?
Yes, with one big note: don’t add the sparkling wine until just before serving. You can prep the juice and chopped fruits 24 hours ahead and keep them refrigerated. Add the wine last, stir gently, and pour into glasses. This method preserves the carbonation and avoids a flat, sad sangria.
How do I keep Mimosa Sangria fizzy for brunch?
Start with everything cold. Chill your wine, juice, and even the fruit. Serve in chilled glasses if possible. Once opened, keep the wine bottle on ice and only mix when needed. Or make smaller pitchers more often. If you’re hosting outdoors, cover pitchers and serve quickly.
For an extra festive flair, top glasses with berries or orange wheels and offer a splash of something sweet like the Pina Colada Sangria on the side for flavor layering. Or visit our facebook
Conclusion
Mimosa Sangria is more than a cocktail—it’s a celebration of flavor and ease. It’s light enough for morning, festive enough for events, and flexible enough to match any brunch spread. Whether you keep it classic or add seasonal twists, this drink delivers both sparkle and soul. So chill your bottle, slice your fruit, and pour generously. Because nothing says “brunch is served” like a pitcher that fizzes with sunshine.