Bartender, Billy Trembley, pours out some ideas for how to make mimosas pop!

Q1. Which bubbles make the best mimosa?

Billy: I always use a French Crémant (French Sparkling wine) or Champagne. Wines in France are usually produced from Pinot Noir or Chardonnay Grapes, which provide a richer, creamier texture. I try to steer away from Prosecco, only because I find the taste to come across more bitter.

Q2: How can I make a mimosa with high-quality bubbles without spending a fortune?

Billy: Look for a good Crémant in your local liquor store. Champagne and Crémant are typically made with similar methods. There are a lot of great French Sparkling wines out there and you can find one usually for about $15-$20/bottle.

Q3: When making a mimosa, do you pour in the orange juice or the wine first?

Billy: If you pour in the champagne first, the bubbles are likely going to foam up and overflow the rim of the glass once you add in the juice. I always put in the juice first, then with some care, tilt the glass while pouring the bubbles in slowly. This will ensure you make a great cocktail without the mess.

Q4: Are mimosas always made with orange juice? Are there other variations out there?

Billy: There are so many variations of mimosas and bubbly drinks that you can make. In fact, here are a few of my favorites:


Blend fresh chunks of watermelon in a blender and then strain out the juice. Mix with lime juice and bubbles. 


Combine some lemonade and champagne. Coat fresh raspberries in sugar and throw a few inside the glass.


This is a spin of combining two classic drinks. Combine some blanco tequila with grapefruit soda and bubbles. Add in a little bit of grenadine and a little fresh lime juice.