Mimosa Recipe
Only enough OJ to tint the color, but we'll gladly add more. try it with Pineapple, Cranberry, or Grapefruit juice.
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Ingredients
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Mimosa
Method
Mimosa
- 1
Chill
Ensure the sparkling wine and the orange juice are well chilled (about 38–45°F / 3–7°C). Cold liquids retain carbonation and give a crisper mouthfeel.
- 2
Prepare glass
Select a chilled champagne flute or a tulip glass. If desired, rinse briefly with cold water and drain to cool the glass further.
- 3
Add juice
Pour about 1 fl oz (30 ml) of fresh orange juice into the bottom of the flute. The goal is to tint the color—use slightly more if you prefer a brighter orange flavor, but keep it minimal for a classic mimosa.
- 4
Top with sparkling wine
Tilt the glass slightly and slowly pour 6 fl oz (180 ml) of chilled sparkling wine down the side so it mixes gently with the orange juice. Pouring slowly preserves bubbles and prevents foaming over.
- 5
Optional variations
For alternate flavors, substitute the orange juice or use a small splash (about 1 fl oz / 30 ml) of pineapple, cranberry, or grapefruit juice instead. You can also blend: use 0.5 fl oz (15 ml) orange juice + 0.5 fl oz (15 ml) pineapple for a tropical tint, or swap the full 1 fl oz for another juice to change the character.
- 6
Garnish and serve
Garnish with an orange twist or a thin orange slice on the rim. Serve immediately while fully chilled and effervescent.
- 7
Notes
If you prefer a less alcoholic or more fruity drink, increase juice to 2–3 fl oz (60–90 ml) and reduce sparkling wine accordingly. Use quality chilled juice and a dry sparkling wine for best balance.