If using a fresh fruit flavor (strawberry, peach, mango, etc.), lightly puree 2–3 ripe pieces of fruit in a blender until smooth. Strain through a fine mesh if you want a silkier texture. Measure 1/4 cup of the puree. If using bottled juice or a concentrated cordial, measure 1/4 cup.

If the flavor is very tart (pomegranate, passionfruit) or the puree is not quite sweet enough, stir in up to 1/2 tablespoon simple syrup to taste. For delicate flavors (lychee, pear), skip added sugar unless needed.

Build the Mimosa

Chill glassware

Place a champagne flute in the freezer for 5–10 minutes beforehand if you prefer an extra-chilled drink.

Pour 1/4 cup (about 2 oz) of your chosen juice or flavored puree into the bottom of a chilled champagne flute. For a classic mimosa, use 1/2 cup orange juice and omit the additional puree.

Optional: For a 'loaded' mimosa, add 1 teaspoon Sauza Blue Blanco tequila into the juice layer and stir gently to combine.

Slowly top with 1 cup (about 8 oz) chilled sparkling wine or Champagne. Tilt the flute and pour slowly to preserve carbonation and create a gentle rising of bubbles. The typical volumetric ratio is roughly 1 part juice to 3–4 parts sparkling wine; adjust to taste.

If you used a thicker puree, gently stir once with a bar spoon to incorporate without knocking out too much fizz.

Garnish & Serve

Garnish the rim or top of the flute with a fresh fruit slice or a few berries that match your chosen flavor (orange wheel for classic, strawberry for strawberry, peach slice for white peach, etc.). Add a small herb sprig if desired.

Serve immediately while the sparkling wine is still lively. Provide a straw only if the puree is thick — otherwise sip from the flute.