Classic Mimosa Recipe
Make Classic Mimosa Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Optional Garnish & Extras
Tools
Method
Prepare Ingredients
Chill components
Place the bottle of sparkling wine and the orange juice in the refrigerator for at least 2 hours prior to serving so both are well chilled (40–50°F / 4–10°C). Cold liquids retain bubbles better and produce a more refreshing mimosa.
Prepare glassware and garnishes
Place 6 Champagne flutes on your serving area. If using orange slices or twists and berries, wash and pat them dry. Slice 6 thin rounds of orange and cut a small slit in each round for garnishing the flute rim, or prepare thin twists of peel. If using berries, rinse and dry them.
Mixing and Serving
Pour chilled orange juice into a pitcher or measuring cup. Taste the juice and add up to 2 teaspoons of simple syrup if you prefer a sweeter cocktail; stir until combined.
Hold each chilled Champagne flute at a slight angle and pour sparkling wine gently into the glass to about half full (approximately 3 to 4 ounces / 90–120 ml). Pouring at an angle helps preserve bubbles and prevents excessive foaming.
Top each glass with chilled orange juice until the flute is nearly full (about equal parts sparkling wine and orange juice, roughly 3 to 4 ounces / 90–120 ml). The classic ratio is 1:1, but adjust to taste (some prefer 2 parts sparkling wine to 1 part juice for a drier mimosa).
Do not stir vigorously after combining to preserve effervescence. If needed, gently swirl the flute once to mix.
Garnish each glass with an orange slice or twist and/or a fresh berry on the rim or floated in the drink.
Serve immediately while fizzy. Remind guests to sip slowly to enjoy the bubbles.
Notes & Variations
To make a large batch for a brunch pitcher, maintain the 1:1 ratio (equal volumes sparkling wine and orange juice). Assemble just before serving to keep carbonation. You can also substitute part of the orange juice with grapefruit juice for a Paloma-like twist, or use sparkling rosé for a fruitier flavor and pink color.
If using unpasteurized fresh-squeezed orange juice for a public or commercial event, be aware of food-safety recommendations; refrigerate and serve promptly.