Mimosa Recipe
Make Mimosa Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sparkling & Citrus
Garnish (optional)
Method
Prepare and Assemble
Chill glassware and ingredients
Place your Champagne flutes (or coupe glasses) in the refrigerator or freezer for 10–15 minutes beforehand so they are well chilled. Ensure the bottle of sparkling wine and the freshly squeezed orange juice are cold (about 40°F / 4–5°C) to keep the cocktail fizzy and bright.
Juice oranges (if using fresh)
If not using store-bought orange juice, juice 2–3 medium navel oranges to yield about 1 cup (240 ml) of fresh orange juice. Strain through a fine mesh sieve if you prefer pulp-free mimosas.
Pour orange juice
Fill each chilled Champagne flute about one-third full with the cold orange juice. For the recipe quantities given (1 cup each), this yields two standard 4–5 oz mimosas; adjust proportions per glass as 1 part orange juice to 2 parts sparkling wine.
Top with sparkling wine
Slowly tilt the flute slightly and gently pour the chilled sparkling wine down the side to fill the glass, pouring to about two-thirds full (approximately 2/3 cup / 160 ml per glass when making two drinks). The wine should gently mix with the juice and create a steady stream of bubbles—avoid pouring too fast to prevent overflow.
Garnish and serve
Garnish each flute with an orange slice or twist on the rim, or float a thin slice of strawberry for a seasonal touch. Serve immediately while the cocktail is still bubbly.