Mimosa Recipe
Make Mimosa Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Champagne & Juice
Garnish (optional)
Method
Prep
Chill ingredients
Place the bottle of sparkling wine and the fresh orange juice in the refrigerator for at least 2 hours so both are well chilled. Mimosas are best served cold to preserve bubbles and refreshing character.
Prepare glassware and garnish
Select 4 chilled champagne flutes. If desired, slice 4 thin rounds of orange or cut twists and wash berries. Pat garnishes dry so they don't water down the drink.
Mixing
Optional liqueur
If using Triple Sec or another orange liqueur, add 1/2 teaspoon to each flute (2 tsp total divided among 4 glasses). This step is optional and adds extra orange flavor.
Hold each flute at a slight angle and pour fresh orange juice to fill roughly one-third of the glass (about 3/4 cup per flute). Pouring first helps preserve bubbles when the sparkling wine is added.
Slowly top each flute with chilled sparkling wine, pouring gently down the side or over the back of a spoon to maintain effervescence. Fill until the glass is nearly full, leaving a small headspace (about 1/4 inch). The classic ratio is about 1 part sparkling wine to 2 parts juice, but adjust to taste.
Finish & Serve
Garnish each flute with an orange slice on the rim or a berry floated on top. Serve immediately while the drink is fizzy.
If making a pitcher for a crowd: combine chilled orange juice and optional liqueur in a pitcher. When ready to serve, gently add chilled sparkling wine to the pitcher or pour juice into glasses and top with sparkling wine (avoid stirring).