Place sparkling wine and orange juice in the refrigerator for at least 2 hours before serving so drinks are well chilled. Chill flutes in the fridge for 15–30 minutes if possible.

Pour 1/2 cup chilled sparkling wine into a chilled champagne flute.

Gently add 1/2 cup fresh orange juice. Pour slowly down the side of the glass to preserve bubbles.

Garnish with an orange twist or a thin orange slice on the rim. Serve immediately.

Pineapple-Mango Mimosa

Prepare the fruit components

If using fresh mango, blend ripe mango flesh until smooth and strain if necessary to remove fibrous bits. Keep pineapple juice well chilled.

Pour 1/2 cup chilled sparkling wine into a chilled champagne flute.

Add 1/4 cup chilled pineapple juice followed by 1/4 cup mango purée. Pour the juices gently so you maintain effervescence.

Top gently with the remaining 1/2 cup sparkling wine if you prefer a fuller wine-forward drink, or leave the 1/2 + 1/2 split per flute as written to balance flavors.

Garnish with a small sprig of mint tucked into the flute or floated on top. Serve immediately.

Raspberry-Lime Mimosa

Make the raspberry purée

If not using store purée, blitz 1 cup fresh raspberries in a blender and strain through a fine mesh sieve to remove seeds. Measure 1/4 cup of the strained purée for each flute. Taste and add simple syrup if the purée is too tart.

Add 1 tablespoon fresh lime juice to the 1/4 cup raspberry purée and stir to combine.

Spoon the raspberry-lime mixture into the bottom of a chilled champagne flute (about 1/4 cup).

Slowly pour 1 cup chilled sparkling wine into the flute over the back of a spoon to reduce foaming, filling the glass and mixing gently with the purée.

Garnish with two fresh raspberries on a cocktail pick or floated in the glass. Serve immediately.