Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Juice (choose one)
Garnish (optional)
Method
Prepare Ingredients
Chill
Chill the bottle of champagne or sparkling wine and the chosen juice thoroughly in the refrigerator for at least 1–2 hours. Serve cold — the drink tastes best when both components are well chilled.
Prepare your glassware. Traditional mimosas are served in a champagne flute. Place flutes in the refrigerator or freezer for 5–10 minutes if you want them extra cold (do not forget them in the freezer).
Mix Cocktail
Measure
Decide ratio. A classic mimosa is roughly 1:1 (equal parts sparkling wine and juice). For a lighter cocktail use 2 parts sparkling to 1 part juice. For a fruitier/more intense drink use equal parts.
Pour the chilled juice into the flute first, filling it to about half (approximately 1/2 cup if using a standard 1-cup serving). Pouring the juice first helps control foam and keeps the bubbles lively.
Slowly top with chilled champagne or sparkling wine. Tilt the glass slightly and pour gently down the side to preserve bubbles. Fill until the flute is about 3/4 to 7/8 full (approximately the remaining 1/2 cup).
Do not stir. Stirring will flatten the bubbles. If separation is desired, leave as is — the effervescence will naturally mix a bit.
Garnish & Serve
Garnish according to juice choice: for orange juice, add an orange wheel or wedge to the rim; for pineapple juice, add a small pineapple wedge; for cranberry juice, float 2–3 fresh cranberries on top or skewer them on a toothpick and rest on the rim.
Serve immediately while effervescent. Recommend one flute per guest and enjoy responsibly.