Bottomless Mimosas Recipe
Make Bottomless Mimosas Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Basics
Add-ins & garnishes
Serving equipment
Method
Prepare ingredients
Chill the wine and juice
Place the bottles of Champagne or sparkling wine and the container of orange juice in the refrigerator for at least 3 hours before serving so both are well chilled. If needed, use an ice bucket to keep bottles cold during the event.
Prepare garnishes and optional add-ins
Slice the oranges into thin rounds or half-moons and hull and halve the strawberries. If you prefer sweeter mimosas, make a small batch of simple syrup (1:1 sugar to water warmed until sugar dissolves, then cooled) and chill before serving.
Set up service
Arrange dispensers and glassware
Set out two large pitchers or beverage dispensers: one filled with chilled orange juice and the other kept for chilled sparkling wine bottles on ice. Place champagne flutes nearby along with garnishes on a small platter so guests can add them to their glasses.
Optional stations
If offering variations, label one dispenser as 'Classic' (orange juice + sparkling wine) and another as 'Sparkling Spritz' (orange juice + sparkling wine + splash of club soda). Place a small bowl of simple syrup with a spoon and a sign indicating 'Add to taste' for guests who want sweeter drinks.
Assembling a mimosa (per glass)
Pour orange juice into a chilled flute until it reaches about 1/3 of the glass (roughly 60–75 ml depending on flute size).
Slowly top with chilled Champagne or sparkling wine until the glass is nearly full (about 120–150 ml), pouring down the side to preserve bubbles.
If desired, add a small splash (about 15–30 ml) of club soda for a lighter drink or 5–10 ml simple syrup for more sweetness. Stir gently once with a cocktail stirrer if extra ingredients are added.
Garnish with an orange slice on the rim or drop a halved strawberry into the glass. Serve immediately.
Service & replenishing
Keep unopened bottles chilled in an ice bucket and replenish the sparkling wine as needed. Refill the orange juice pitcher from a reserve container kept cold so guests can self-serve. Replenish garnishes periodically.
Monitor guests' alcohol consumption and offer water and food alongside bottomless mimosas. For a non-alcoholic option, provide chilled sparkling water or non-alcoholic sparkling wine as a substitute.