Mimosa meets mojito - two classic cocktails get merged into one in this summery drink combining tart limes and sweet oranges with mint, rum, and bubbly champagne.
I love a good cocktail as much as the next gal, and in my mind that means one of two things. It should either be a classic (like a margarita) done really well, or something unique, crafted from an unexpected combination of ingredients. Most of us have probably had our fair share of both mimosas and mojitos already, so I wouldn't give you a recipe for either of these drinks unless it was a) truly incredible, or b) done with a twist. This drink is the latter - not exactly a classic, but definitely a twist on one - that's crisp, bubbly, and refreshing. Think of it like an orange flavored mojito. It's bright and citrusy, with a splash of champagne for a little extra flair.
What is a mimosa mojito?
First things first - this cocktail is entirely made up. By that I mean any attempts to order it at a real bar will most likely be wholly unsuccessful. It's literally mimosa-meets-mojito: two separate cocktails combined into one. You've got your classic mimosa ingredients - orange juice and champagne, plus your mojito basics- limes, mint, and white rum.
It's an unexpected combination, but in my mind, the two drinks actually make for a very straightforward blending. (In fact, I've made a mint mimosa before, this just takes it one step further.) Flavored mojitos are nothing new; this one just uses orange juice rather than the typical pineapple or berry infusion. And most mojitos are topped off with club soda; in this case, champagne adds that signature crisp, bubbly finish instead.
As you might expect, it's both extra-refreshing and just a little on the strong side (but then again, what good cocktail isn't?!)
I firmly believe that the key to a great cocktail lies in the quality of your ingredients, so lets break 'em down now:
Amounts are listed in the recipe card below.
- Alcohol: Champagne and white rum
- For the champagne, I recommend using a Brut or Extra Brut variety. Both are on the dryer side of the champagne scale. Remember that it's taking the place of club soda in a typical mojito, so we're looking for less sweetness. I used Korbel Brut here; it's a good, affordable option that I don't consider to be wasted in a mixed drink. Prosecco might also work in a pinch, but it wouldn't be my first choice. It tends to be a little sweeter and fruitier than champagne.
- Use white rum only. Bacardi Superior is my usual pick for something decent yet affordable.
- Produce: Mint, oranges, and limes
- You can typically find mint in small packets in the refrigerated produce area. That being said, it's often cheaper to just buy a small plant! With mojitos (and most traditional cocktails), spearmint works best.
- While you can technically buy pre-squeezed orange and lime juice for this recipe, you'll always get the best flavor out of buying fresh fruit and juicing it yourself. Remember what I said before about quality ingredients? It's the small differences that add up!
- Misc: Simple syrup, raw sugar (to help with the muddling process), and ice
- You can easily make your own simple syrup at home. Combine equal parts water and sugar in a jar and microwaving the mixture for 1-2 minutes, stirring intermittently, until the sugar has dissolved.
- I like to use a little bit of raw sugar as an abrasive when muddling mint, just to help release the mint oils. It's not 100% necessary though, and granulated sugar can be used if that's all you have on hand.
You've got your ingredients; now grab your cocktail shaker! Here's what you need to do:
Step One - Muddle the mint: Combine your lime juice with a handful of mint leaves (roughly 10-20, depending on their size) in your shaker. Sprinkle some raw sugar on top and use a muddler to crush the mint.
Step Two - Combine and shake: Add the orange juice, rum, and simple syrup. Fill the shaker with ice and shake well.
Step Three - Strain and garnish: Strain the mixture from your shaker into a highball glass filled about ¾ of the way with ice. Top with champagne and garnish with a sprig of mint.
Cocktail-making tips and FAQ
You can swap the champagne in this recipe for club soda to make a (slightly more straightforward) orange mojito. You may want to increase the simple syrup just a tad to make up for any loss of sweetness from the champagne.
A highball glass is a tall, cylindrical drinking glass that's typically used for alcoholic beverages served on ice, like a mojito or a gin fizz. It's very similar to a Collins glass (which is just a bit taller and more narrow), and either will work for this recipe.
If you ever find yourself making cocktails at home - and yes, once every six months counts as "ever" - I highly recommend investing in a double jigger. The two sides will allow you to easily measure the volume of liquids in small amounts like the ones often used in cocktail recipes (½ ounce, 1 ounce, 1 ½ ounces, etc). That being said, jiggers come in a range of sizes, so make sure you know the specific measurements of the one you own.
More cocktail recipes
Once you get in the groove of making your own cocktails at home, you'll realize that they tend to be way better than anything you can order at an average bar. Here are a few of my favorite and most popular cocktail recipes:
Another fruity, summery drink that I 100% made up is this Raspberry Limoncello Cocktail. I've heard from readers who have made it and loved it, so even if it doesn't follow the makings of a standard drink, it's worth trying!
My very favorite, never-fails, don't-even-need-a-recipe drink is my 3-2-1 margarita. It's SO easy and SO much better than 99% of the margaritas I've had anywhere else.
If you're into the fruity, flavored mojito vibe, these Strawberry Mojitos are one of my favorite renditions yet. They use real strawberries - none of that fake flavoring stuff - so you know it's good.
If you try this mimosa mojito - or any of my recipes - please let me know! You can leave a rating and review in the comments section at the bottom of this post. And if you share a photo on Instagram, tag @brighteyedbaker so I can give you a shoutout!
The Mimosa Mojito
Mimosa meets mojito - this unique twist on a summery cocktail is bright, crisp, bubbly, and refreshing. Orange juice adds an extra citrusy flavor to the classic mojito, topped off with champagne instead of club soda for a classy touch.
- Prep Time: 5 minutes
- Cook Time: N/A
- Total Time: 5 minutes
- Yield: 1 cocktail 1x
- Category: beverages
- Method: cocktail shaker
- Cuisine: American
- Muddle the mint: Combine the lime juice and mint leaves in a cocktail shaker. Sprinkle with raw sugar and use a muddler to crust the mint and release its oils.
- Combine and shake: Add the white rum, orange juice, and simple syrup. Fill shaker with ice and shake until well-combined and thoroughly chilled.
- Strain and garnish: Strain the mixture into a highball glass filled about ¾ of the way with ice. Top with champagne and garnish with a sprig of fresh mint. Serve immediatley.
To make simple syrup: Combine equal parts water and sugar in a jar. Microwave for 1-2 minutes, stirring intermittently, until the sugar has dissolved. You can also do this in a saucepan set on the stove over medium heat.
- Raw sugar can be substituted for granulated sugar if necessary.
- To make a basic orange mojito, use club soda in place of champagne. Adjust the simple syrup to taste.
Keywords: mimosa mojito, orange mojito, flavored mojito, summer drink, alcoholic beverage
This post was originally published in 2017, with the recipe featured on Drizly. It has since been updated with new content and photos, and a revised recipe.