Orlando Brunch Drinks That Actually Hit Right
I’ve poured a lot of mimosas in Orlando. Like… a lot. And I can tell you right now, people don’t come to brunch just for eggs. They come for that first cold sip that wakes you up a little and makes the whole day feel easier. A mimosa is simple, sure, but it’s one of those drinks where the quality shows up fast. One bad one and your face does that “nope” thing before you even mean to.
That’s why at my cafe, we don’t mess around with cheap sparkling wine.
I’ve tried the cheaper stuff before, back when I thought “sparkling is sparkling” and I was trying to save money where I could. It didn’t work out. Cheap bubbly can taste sharp, flat, or kind of sour. Sometimes it has that weird aftertaste that sticks around. People will still drink it, but they don’t love it. And brunch should feel like a treat, not like you’re settling.
So we use good prosecco. It’s smoother and just tastes cleaner. The bubbles feel lighter, and the flavor doesn’t get harsh. Prosecco has a little bit of sweetness to it, but it still feels crisp. It mixes better with juice and doesn’t turn the whole drink into something sugary or heavy. If someone’s only having one drink with brunch, I want it to be a good one.
Now let’s talk orange juice, since that’s where a lot of places cut corners.
Fresh squeezed orange juice makes a mimosa taste like an actual mimosa. Not syrupy. Not watered down. Not “orange-ish.” It tastes bright, and it feels fresh. And I know people can tell the difference, even if they don’t say it out loud. I’ve had guests take a sip, pause for half a second, then go “okay yeah… this is good.” That little moment is everything.
Fresh juice has a different texture too. It’s not that super flat, thin juice feeling. It tastes real, like oranges that were squeezed the same day. It’s one of those small things that makes the whole drink better without needing to add anything extra.
People love mimosas at brunch for a few reasons, and none of them are complicated.
One, it’s easy to order. You don’t have to think. You don’t need a list of flavors. It’s bubbles and orange juice. That’s it. And honestly, that’s part of why people keep coming back to it. It’s familiar in a good way.
Two, it feels like a treat without being too serious. A mimosa says, “I’m having a nice morning,” even if you showed up in a t-shirt, sunglasses, and you’re running on five hours of sleep. I see it all the time. Someone walks in looking tired, orders brunch and a mimosa, and ten minutes later they’re sitting up straighter, talking more, smiling more, actually enjoying the day.
Three, it’s a social drink. I’ve watched this happen a thousand times: one person orders a mimosa, and suddenly the whole table starts ordering them too. It’s like pancakes. Once you see it, you want it.
And I’ll be honest, mimosas just look like brunch. That color in the glass, sitting next to a plate of food, it fits. People take pictures of them, people cheers with them, people make it part of the moment. It’s not fancy. It’s just fun.
What I really like about a good mimosa is how well it goes with the food. Brunch can get heavy fast — creamy sauces, buttery stuff, salty meats, fried sides, syrupy things. The mimosa cuts through all of that. It makes the meal feel lighter. It keeps everything from tasting the same by the end.
And yeah, we’ve all seen “bottomless mimosa” deals around Orlando. I get why people like them. No hate. But I care more about what’s in the glass than how fast it can be refilled. I’d rather you have one really good mimosa that tastes clean and balanced than a few watery ones that leave you feeling tired later.
So if you’re out in Orlando and you’re craving mimosas with brunch, here’s what I’ll tell you straight: the best ones aren’t the biggest, the loudest, or the cheapest. They’re the ones made with good prosecco and fresh squeezed orange juice, poured cold, and made like someone actually gives a damn. That’s the kind that makes brunch feel like the right choice.