mimosas, if you are not familiar, are delish liquid libations that are usually 50/50 champagne and orange juice. i personally like a 70% bubbles and 30% juice ratio. thats just me. blush.
there are variations on this drink, such as the bellini, which is a yummy friendship of peach puree and champagne. well, when it was invented in italy, presecco was used. which, ladies and gents, is the total jam! presecco is, in my opinion, far superior to champagne. it is a sparkling italian wine that tastes better and doesn't give you nerf ball head.
k, now for the mimosa bar equation, think fruit, juice and bubbles. i usually try and have 3 fruits, berries are great. fresh or frozen. i've used plums, peaches, frozen watermelon cubes, etc. be creative but also use what you have! i like offering 3 different juices; always straight orange, something with peach and another fun one that is a different colour (than orange).
set out champagne flutes or something like it, an ice bucket (i use a croc) to keep the champagne cold, carafes or pitchers for the juice and fruit bowls. make labels for juices and a lil instructional sign saying something like, "choose juice, add fruit, add bubbadubs". and there you have it...fun bubbles.