Mimosas Recipe

Chill

Place the bottle of sparkling wine and the orange juice in the refrigerator for at least 2 hours so both are well chilled (better: 4 hours). Cold ingredients keep bubbles lively and reduce foaming when pouring.

If using whole oranges, roll each orange on the counter under your palm to loosen juices, then cut and squeeze to yield fresh juice. Strain through a fine mesh sieve into a pitcher to remove pulp and seeds if you prefer a smoother drink. Measure out the needed amount of juice.

Glassware and optional sweetening

Use chilled Champagne flutes or white wine glasses. If you prefer sweeter mimosas, add 1/2 tsp simple syrup to each glass before pouring.

Pouring

Fill each flute about one-third with chilled orange juice (roughly 2–3 ounces / 60–90 ml). Hold the flute at a slight angle and slowly pour the sparkling wine down the side until the glass is about two-thirds full. This gentle pour preserves bubbles and minimizes foam overflow.

Garnish and serve

Garnish each glass with an orange slice or twist on the rim. Serve immediately. If you used blood orange juice for part of the mix, pour it into the bottom of the flute first for a layered color effect.

To make a pitcher for a crowd (about 8–10 servings), combine 6 cups chilled orange juice and 1 bottle (750 ml) chilled sparkling wine in a large pitcher. If you want lighter or longer pours, add 1 cup chilled sparkling water or soda. Stir gently once to combine — do not vigorously stir to avoid losing carbonation.

If serving over ice, place ice in the pitcher just before serving or add ice to individual glasses. Garnish each poured glass with an orange slice or twist.

If making ahead, keep the sparkling wine and juice chilled separately and combine just before serving for best effervescence.

For sweeter cocktails, increase simple syrup to taste (up to 1 tsp per glass). For a fruit-forward variation, substitute part of the orange juice with pineapple or peach nectar (same volume). For a lower-alcohol version, increase the ratio of juice to sparkling wine or add more sparkling water.

To avoid foaming when opening sparkling wine, chill the bottle thoroughly, remove foil and gently loosen the muselet (wire cage) while pointing the bottle away from people and glassware. Hold the cork and ease it out slowly with a slight twist — do not forcefully pop.