Holiday Mimosa Bar
A self-serve holiday mimosa bar built the way I set mine up: two or three juices, a tray of garnishes, and a left-to-right flow that keeps everyone out of the kitchen.
Ingredients
- 3 bottles (750 ml each) Prosecco or Champagne, chilled Brut preferred; plan one bottle per 4 to 5 guests, plus a spare
- 2 cups orange juice, chilled
- 2 cups cranberry juice, chilled
- 2 cups grapefruit juice, chilled optional third juice; two or three is plenty
Garnishes
- Fresh cranberries
- Orange slices or twists
- Rosemary sprigs
- Pomegranate arils
- Cinnamon sticks
- Crushed candy cane, for rimming
Instructions
- Chill everything in advance. Put the sparkling wine in an ice bucket or wine chiller at least 30 minutes before guests arrive, and chill the juices too. A warm mimosa is a disappointing mimosa.
- Set out the chilled glassware first, at the start of the bar, so guests pick up a glass before they pour.
- Line the juice carafes up next to the sparkling wine for easy, sequential pouring. This creates a natural left-to-right flow that guests follow without instructions.
- Set the garnishes in small bowls with spoons or cocktail picks, grouped together so guests know where the customizing happens and the bar reads as curated rather than random.
- To build one mimosa, pour three parts sparkling wine to two parts juice, then finish with a single garnish. One thoughtful garnish per glass is enough.
Video
Notes
Scales by the bottle: one 750 ml bottle pours about five to six mimosas, so plan one per four to five guests and keep a spare cold. As written this sets up roughly 24 mimosas, comfortably three each for eight guests.
Nutrition per mimosa (estimated): 100 kcal · 0g fat (0g saturated) · 9g carbohydrates · 7g sugar · 0g protein · 8mg sodium. Calculated from the ingredients listed; treat as an estimate. Figures assume a 3 oz sparkling to 2 oz juice pour and do not include the candy cane rim.
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