Bottomless Mimosas - Every Sunday Till 5pm Recipe

Chill bottles

Place all bottles of Champagne, Prosecco and any other sparkling wine in the refrigerator for at least 4 hours or in an ice bath for 30–45 minutes so they are well chilled (40–50°F / 4–10°C). Cold sparkling wine preserves bubbles and mixes better with chilled juice.

When ready to serve, open bottles carefully: hold cork, twist bottle, aim away from people, and pour slowly down the inside of the flute to preserve effervescence.

Prepare juices

Strain fresh-squeezed orange, blood orange and grapefruit juices through a fine sieve into separate pitchers to remove pulp and seeds if desired. Keep juices chilled in the refrigerator until service.

If juices taste tart or you want sweeter mimosas, stir simple syrup into the desired juice pitcher to taste (start with 1 tablespoon per cup and adjust).

If using ice in pitchers, add ice just before service so juices don't become diluted long before pouring; or place ice in a well-marked secondary container to let guests add if desired.

Prepare garnishes on a platter: cut orange slices into wheels or half-moons, wash raspberries and pat dry, and portion mint sprigs. Keep garnishes chilled until service.

Offer optional mix-in options on the table (small bowls or jugs): a pitcher of blood orange juice for a deeper color, grapefruit juice for a tangy variant, and a small carafe of simple syrup for sweeter tastes.

Set up service station

Arrange chilled flutes, pitchers of chilled juices, opened bottles of sparkling wine on a chilled tray or ice bucket, and the garnish platter. Provide tongs or spoons for garnishes and a small sign explaining three parts juice to one part sparkling as a recommended ratio.

Recommended pouring method: fill flute about one-third with juice (about 2–3 oz / 60–90 ml), then top with sparkling wine poured gently down the side until nearly full. This preserves bubbles and avoids overflow.

For bottomless service (every Sunday till 5pm): monitor guests' glasses, and when they return their empty glass, refill using the same ratio and fresh garnish. Keep track of service time and responsible consumption—offer water and have food available.

If offering variations, demonstrate a few sample recipes: Classic (orange juice + brut), Blossom (blood orange + Prosecco), Grapefruit Twist (grapefruit + brut + a drop of simple syrup).