Mimosas Recipe

Chill components

Place the bottle of Champagne or sparkling wine in the refrigerator for at least 3 hours (or in an ice bucket for 20–30 minutes) so it is well chilled. Keep the fresh orange juice refrigerated until ready to use.

If using fresh oranges, roll each orange on the counter with light pressure to loosen juice, cut and juice until you have the required amount (about 1 medium orange yields ~1/3 cup). Strain if you prefer pulp-free juice.

Glassware

Use chilled Champagne flutes or coupe glasses. If desired, run an orange slice around the rim for a subtle aroma and slip a thin twist onto the rim or place a raspberry in the glass.

Pour orange juice into each flute first: fill each glass about one-third full (approximately 1/3 cup / 80 ml per serving). This reduces foaming when the sparkling wine is added.

Slowly top each glass with chilled Champagne or sparkling wine. Pour gently down the side of the glass to minimize foam, filling until the glass is nearly full. The typical ratio is roughly 1 part juice to 2 parts sparkling wine, but adjust to taste.

Do not stir. Let the bubbles and juices marry naturally. If making several at once, pour in a slow, steady stream to preserve carbonation.

Garnish each flute with an orange slice or twist and/or a fresh raspberry or halved strawberry on a cocktail pick if desired.

Serve immediately while sparkling and cold.