Mimosa (with Prosecco)

Three tequila sunrise mimosa cocktails with cocktail pics of cherries and orange slices sitting on a wooden board.

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5 from 3 reviews

Take your mimosa to a whole new level by adding a touch of Tequila along with the effervescent charm of Prosecco. With its captivating allure and lively burst of citrus and bubbles, this libation is poised to steal the spotlight at your next brunch get-together.


  • 1 ounce Tequila
  • 1 ounce Grand Marnier Liqueur (or Cointreau)
  • 3 ounces Prosecco (or Cava)
  • 4 ounces Orange Juice, freshly squeezed
  • Splash of Grenadine to taste (according to your level of sweet preference)
  • Orange Slice and Maraschino Cherries, for garnishment


  • Measure out 1 ounce of Tequila and pour it into a Champagne flute.
  • Measure out 1 ounce of Grand Marnier Liqueur (or Cointreau) and pour into the flute.
  • Tilt the flute sideways and pour in 3 ounces of Prosecco (or Cava) slowly so it does not bubble over.
  • Add 4 ounces of freshly squeezed orange juice to the glass.
  • Slowly pour in a splash of grenadine for the sunrise effect.
  • Garnish with a cocktail pick holding a slice of orange and a maraschino cherry.


  • Grand Marnier is a more expensive and more complex liqueur than Cointreau. Cointreau or triple sec is best known for an ingredient in margaritas or cosmos so it's possible you have it in your liquor cabinet. Either one of these alcohols will work in this recipe.
  • Don't spend extra money on a bottle of Champagne. Save the Champagne to toast on special occasions like weddings or an anniversary.
  • Use Champagne flutes with stems. Because they are tall and skinny, it helps preserve the fizz. The stems are great because it keeps your warm hands off of the mimosa preserving the chill of the drink.
  • Chill the Tequila, Prosecco, and orange juice beforehand. If you plan on using fresh oranges, squeeze them ahead of time and chill the juice in the refrigerator.
  • The Prosecco goes in before the orange juice and is best to tip the glass (like you would beer) to avoid bubbling over.
  • Don't open the Prosecco bottle until right before you are ready to pour otherwise it will go flat on you.
  • The grenadine is poured last and slowly. Because of its density, it sinks to the bottom of the glass.
  • When accommodating a large group, I recommend making the pitcher, excluding the grenadine, just before your guests are due to arrive. When ready to serve, simply pour the drink into individual flutes and add the grenadine as the final touch.
  • Allowing to cocktail to sit for an extended period will cause the delightful fizz and bubbles to dissipate, resulting in a less enticing cocktail.


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