Two drinks in the first hour, one per hour after.
Your shopping list
| Ingredient | You need | Buy |
|---|
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Worked example
Here is a complete answer with the calculator's default settings, so you can sanity-check the numbers without touching anything — Guests: 12 · Brunch length (hours): 2 · Glass size: 150 ml / 5 oz (IBA standard) · Juice: Orange (classic mimosa).
Result: 36 mimosas · 12 guests · 2h · 1:1
| INGREDIENT | YOU NEED | BUY |
|---|---|---|
| Prosecco / sparkling (brut) — 75 ml per glass · 750 ml bottles · ~10 per bottle | 2.7 L | 4 bottles |
| Orange juice — 75 ml per glass · 1.9 L cartons | 2.7 L | 2 cartons |
Also needed
- Flutes or coupes16
- Ice (to chill bottles)8.4 kg
- Orange slices to garnish5 oranges
- Chill everything4+ hours ahead
Change the inputs above and every figure recalculates.
How the numbers work
The official IBA mimosa is dead simple: 75 ml prosecco + 75 ml orange juice — equal parts, 150 ml in the glass. At that build a 750 ml bottle pours 10 mimosas and needs 750 ml of juice to match, which is why one standard 64 oz carton of orange juice partners almost exactly with one bottle for about 10 drinks.
Bar practice varies. Many brunch spots pour 2:1 or even 3:1 in favour of the bubbly, which stretches the juice and shortens the bottle — at 3:1 you get about 7 mimosas per bottle. Pick the ratio above and everything recalculates.
Buy brut, not extra dry. This trips up almost everyone, because the labels are counter-intuitive: "Extra Dry" is sweeter than "Brut". Brut carries 0–12 g/L of residual sugar; Extra Dry carries 12–17 g/L. Orange juice already brings plenty of sugar, so a brut prosecco or cava balances it while an Extra Dry or Demi-Sec turns the drink cloying.
How many mimosas per bottle of champagne?
At the official equal-parts build, 10 per 750 ml bottle. At a more common 3 oz pour, 8. At a boozy 3:1 ratio, about 7. The calculator uses your chosen ratio and glass size rather than a single fixed number.
Should I use champagne or prosecco?
The IBA recipe specifies prosecco, and it is the sensible choice — the juice masks the finer character you pay for in champagne. Prosecco, cava or any dry sparkling wine in the $20–35 range works. Save the champagne for drinking neat.
How much juice for a mimosa bar?
At 1:1 you need the same volume of juice as bubbly. For a bar with several juice options, plan the total volume first and then split it — most people pour orange for roughly two thirds of drinks. See the orange juice guide for per-carton tables.
Can I mix mimosas ahead of time?
No. Sparkling wine goes flat within about twenty minutes of being poured into juice. Chill both separately, set them out, and let guests build their own — that is why the mimosa bar format exists. The batching guide covers what does and doesn't survive mixing ahead.