Brunch Mimosas Recipe

Chill

Place the sparkling wine and orange juice in the refrigerator for at least 2 hours before serving so both are well chilled. If short on time, soak bottles in an ice bucket for 20–30 minutes.

Wash and dry citrus and berries. Slice oranges into thin rounds or half-moons for garnish. Hull and slice strawberries if using.

If making simple syrup: combine equal parts sugar and water in a small saucepan (e.g., 1/4 cup sugar + 1/4 cup water), heat gently until sugar dissolves, cool completely. For this recipe, use 2 tablespoons cooled syrup if desired to sweeten.

Select a clean pitcher that holds at least 2 liters. If you prefer individual mimosas, use a chilled carafe instead.

Pour 4 cups of chilled fresh orange juice into the pitcher.

If using orange liqueur, add 1/4 cup to the juice and gently stir to combine. This adds body and a hint of sweetness—omit for a lighter drink.

Add the optional 2 tablespoons of cooled simple syrup only if your oranges are not very sweet or you want a sweeter mimosa. Stir gently to combine.

Slowly pour the chilled sparkling wine into the pitcher over the back of a spoon or down the side to preserve as much effervescence as possible. Pour until the pitcher is nearly full, leaving a little headspace for garnish (about 1–2 inches).

Gently stir the mixture once or twice with a long spoon to lightly combine — avoid vigorous stirring to keep the bubbles.

Add sliced citrus rounds and a handful of berries to the pitcher for color and light infusion; they will float and look attractive.

If using, place ice in a separate ice bucket for guests; avoid adding ice directly to the pitcher so drinks do not become diluted. Alternatively, chill glasses in the freezer 10–15 minutes before serving.

To serve classic mimosas: fill flutes about one-third with orange juice mixture and top (or finish) with additional sparkling wine in each glass if you prefer a 1:2 juice-to-wine ratio. For a consistent pour, simply pour from the pitcher to fill each flute about three-quarters full.

Garnish each glass with an orange slice on the rim, a few berries dropped in, or a small mint sprig.

Encourage guests to serve themselves from the pitcher. If you prepared multiple variations (plain, with liqueur, sweeter), label them accordingly.

Leftovers: cover the pitcher and keep refrigerated for up to 6–8 hours. Expect diminished fizziness over time; pour gently onto ice or top off with fresh sparkling wine when serving later.