Mimosas Recipe

Chill

Place the bottle of Champagne or sparkling wine and the freshly squeezed orange juice in the refrigerator for at least 2 hours prior to serving. If short on time, fill a bowl with ice and set the bottle and juice container in it for 20–30 minutes to chill.

Prepare glasses

If desired, chill flutes by placing them in the refrigerator or by filling with ice water for 5 minutes, then emptying and drying. Optionally rub the rim with a thin slice of orange for aroma.

Measure

For each serving, measure equal parts chilled sparkling wine and orange juice. The ingredient quantities above are scaled to make 2 servings (1 cup Champagne + 1 cup orange juice total).

Assemble

Hold each flute at an angle and pour the chilled sparkling wine into the glass until it is about half full (this preserves bubbles). Slowly pour the orange juice down the side so it combines gently without foaming excessively. Pouring wine first helps prevent overflow.

Garnish & serve

Garnish each glass with an orange slice or twist on the rim. Serve immediately while bubbly.

For a slightly boozier, orange-forward drink, add 1/2 ounce (about 1 tbs) Triple Sec or Cointreau to each glass before adding the sparkling wine and juice. Stir gently once after assembly.

Bellini-style: substitute peach purée for the orange juice (about 1/4 cup purée per 1/2 cup sparkling wine). Spoon purée into the flute and top slowly with sparkling wine, stirring gently to combine.

Colored or festive mimosas: replace up to 1/4 cup of the orange juice with cranberry or pomegranate juice for a rosy hue and slightly tart flavor. Adjust sweetness with simple syrup (about 1 tsp) if needed.

If glasses were chilled with ice water, ensure they are fully dried before assembly to avoid diluting the drink.