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Cocktail History
The Nucleus Mimosa is a brunch bubbly cocktail recipe that we recreated after trying an ombré mimosa at The Nucleus on Water Street in our hometown of Eau Claire, Wisconsin. Similar to the classic mimosa, this is a simple drink made with orange juice and sparkling wine with the addition for cranberry juice for more color and tartness.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Sparkling Wine: This is the base spirit. It makes the drink boozy and adds bubbly’s sparkling wine flavor and effervescence. We used Villa Bellezza Winery’s Brillante because it was our wedding wine and we love its light and airy taste. For a mocktail version of this drink, try Gruvi Non-Alcoholic Prosecco in place of the wine.
Orange Juice: This is the base of the drink. It adds all of the orange flavor and tang. We typically use fresh orange juice instead of the bottled stuff, but you can get away with using Simply Orange Juice for a cocktail like this one. We find this brand to be higher quality and lower in sugar content than some alternatives.
Cranberry Juice: This is floated in the bottom of the glass. It gives the drink its beautiful layered effect and adds cranberry flavor. We used Simply’s Cranberry Cocktail because it’s closer to a true cranberry juice and again uses less sugar.
Lime Slice: This is the garnish. It adds a hint of lime’s sourness when squeezed into the glass at the end.
Tasting Notes
The Nucleus Mimosa features aromas of citrus and dry wine and has the delicious combined tastes of orange juice and sparkling wine with just a bit of tartness from the cranberry and lime.
Our Opinion of This Cocktail Recipe: While more so about presentation than flavor, the two unique additions make this mimosa one of the most delicious ones we’ve had yet.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐⭐
“As with any other mimosa, I definitely enjoyed this drink. The Nucleus, a local brunch restaurant, goes above and beyond with their presentation of this one. Layering drinks is usually a pretty fun time, especially when it’s as easy as this one was, and we had a great time making, photographing, and drinking it.”—
Kendall’s Take: ⭐⭐⭐⭐
“I don’t drink much orange juice, but I will when the reward of getting slightly buzzed at brunch is in it for me. This mimosa in particular tastes very similar to the classic, but its presentation is *chef’s kiss* There’s a reason it’s become so iconic at The Nucleus in Eau Claire. When you see a waiter walk by with a tray of these beauties, it’s hard to resist ordering one. And now you can make it from the comfort of your own home!”
Recipe
Add orange juice to a champagne glass.
Top with sparkling wine.
Slowly pour cranberry juice down one side of the glass so it sinks to the bottom.
Gently squeeze lime slice over top.
Garnish with lime slice.
Ingredients
Directions
Add orange juice to a champagne glass.
Top with sparkling wine.
Slowly pour cranberry juice down one side of the glass so it sinks to the bottom.
Gently squeeze lime slice over top.
Garnish with lime slice.
Make It a Mocktail: Use Gruvi Non-Alcoholic Prosecco in place of the wine to try a booze-free version of this drink.
Tools & Glassware We Recommend
More Brunch Cocktails
If you like this brunch cocktail recipe, here are a few others we’ve tried that you may enjoy:
Mocha Rum Toddy: A rum cocktail made with coffee, dark crème de cacao, simple syrup, whipped cream, and cocoa powder
Wisconsin Bloody Mary: A bacon vodka cocktail made with Worcestershire sauce, Bloody Mary mix, a celery stick, a meat stick, a cheddar cheese curd, a pickle spear, a green olive, and Tajín
Garibaldi: A Campari cocktail made with orange juice and an orange slice
French Toast Flip: A sherry, Scotch, and apple brandy cocktail made with maple syrup, allspice syrup, egg white and yolk, orange and fig bitters, and ground cinnamon
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