How to Set Up a Mimosa Bar

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How to set up a swoon-worthy mimosa bar for brunches, Easter gatherings, showers, or Mother's Day.

Prep Time25

Total Time25

Course: Cocktail

Cuisine: American

Keyword: Mimosa Bar, Mimosas

Servings: people

Calories: 161kcal

Author: Kelly Anthony

Champagne bucket or beverage tub
Decanters or small pitchers
Champagne flutes, coupes, or plastic cups
Bowls for garnishes
Serving utensils and cocktail napkins
Signage (optional - tags or place cards for labeling fruit juices and/or recommending pairings)

2 (750 ml) champagne or sparkling wine
A variety of 3 fruit juices such as orange, grapefruit, cranberry, pineapple, or pomegranate
Fruit garnishes: a variety of strawberries, blackberries, orange wedges, etc...
1-2 bags of ice for keeping champagne chilled while serving
Liqueurs (optional): Chambord, St. Germain, Cointreau
Fresh herb sprig garnishes (optional): thyme, rosemary, basil, or mint
Sparkling water (optional) for an alcohol-free alternative

Buy the champagne or sparkling water a day in advance to ensure it is fully chilled upon serving.
Set out all of your champagne or sparkling wine bottles, juices, garnishes, and serveware. Place champagne in ice bucket and top with ice to keep chilled. Fill the decanters with fruit juice. Cut the fruit and place in designated serving bowls. Also set out liqueurs, herb sprigs, and sparkling water, if using.
Fill in the serving area beginning with the largest, weightiest items first and fill in with smaller items. Make sure the juices, glassware, and sparkling wine are all near one another.
Fill a ⅓ of the glass with juice and top off with bubbly. Garnish with fruit or fresh herb sprigs and enjoy!

If using liqueurs, use about a ½ ounce of liqueur, 1 to 1 ½ ounces of juice, and fill the rest of the glass with bubbly.