The Mimosa is the simplest two-ingredient drink that still feels special. Orange juice and something sparkling. That’s the recipe. The champagne flute does most of the work in making it feel like an occasion, and the bubbles rising through the orange juice look beautiful enough that nobody asks what’s in it.

Choosing the sparkling component

Non-alcoholic sparkling wine is the closest match to a traditional Mimosa. Brands like Gruet Non-Alcoholic Brut or Freixenet Alcohol-Free give you dry, crisp bubbles that balance the sweetness of the orange juice. If you can’t find non-alcoholic sparkling wine, sparkling apple cider works well and is easier to track down. Even plain sparkling water with a touch of simple syrup will produce a lighter, drier version that’s refreshing in its own way.

The ratio is flexible. Equal parts orange juice and sparkling wine is the standard, but you can adjust to taste. More juice makes it sweeter and more substantial. More sparkling makes it drier and lighter.

Fresh juice is worth the effort

Bottled orange juice works in a pinch, but fresh-squeezed makes a real difference in a drink this simple. With only two ingredients, the quality of each one is on full display. If you have access to blood oranges, try those instead. The color is stunning, almost ruby red, and the flavor has a raspberry-like tartness that pairs well with dry sparkling wine.

A brunch staple and beyond

The Mimosa is the default brunch drink for good reason. It pairs with eggs, pastries, fruit, pancakes, and basically anything you’d serve before noon. Set out a pitcher of orange juice and a bottle of sparkling wine and let your guests pour their own. For a Mimosa bar, add pitchers of other juices too: grapefruit, cranberry, peach nectar, or mango. Each one produces a different color and flavor, and the variety makes any brunch feel more put-together.