Mimosa Recipe

Chill glassware and ingredients

Place Champagne flutes (or other stemmed glasses) in the refrigerator or freezer for 10–15 minutes so they are nicely chilled. Ensure the sparkling wine and freshly squeezed orange juice are well chilled (ideally 38–45°F / 3–7°C).

Juice the oranges (if using fresh)

If using fresh oranges, roll each orange firmly on the countertop to loosen juices, cut in half, and juice until you have the desired amount (about 1 cup for two mimosas). Strain through a fine mesh if you prefer pulp-free juice.

Optional flavoring

If you want a slightly sweeter or more complex mimosa, add 1/2 teaspoon simple syrup or 1/2 teaspoon orange liqueur per serving to the bottom of each chilled flute. This is optional and usually not necessary with sweet fresh juice.

Pour the chilled orange juice into each flute until it fills roughly one-third of the glass (about 1/3 cup per flute). Pour gently down the side of the glass to minimize frothing.

Slowly top the glass with chilled Champagne or dry sparkling wine, filling to the rim (about 2/3 cup per flute). Pour at a slight angle to preserve bubbles and avoid overflow. The classic ratio is about 1 part juice to 2 parts sparkling wine, but adjust to taste.

Do not stir. Let the bubbles mix the drink gently.

Garnish each flute with an orange peel twist or a thin round slice of orange on the rim. If desired, drop a raspberry or small strawberry into the glass for color.

Serve immediately while cold and effervescent.