Place flute or coupe glasses in the refrigerator or freezer for at least 10 minutes. Ensure sparkling wine and freshly squeezed orange juice are well chilled (about 40°F / 4–7°C).

Juice oranges

If using fresh oranges, roll them on the counter to loosen juice. Cut into halves and squeeze until you have about 3 oz (≈90 ml) of juice. Strain through a fine mesh strainer into a measuring cup to remove pulp and seeds if desired.

Assemble the mimosa

Pour 3 oz of chilled orange juice into the chilled glass. Gently pour 3 oz of chilled sparkling wine down the side of the glass or over the back of a spoon to preserve bubbles. Do not stir — allow the wine and juice to marry naturally.

Garnish and serve

Garnish with an orange wheel or twist on the rim. Serve immediately while sparkling wine is fizzy.

Alternative juices (substitutions)

Use the same method as the orange mimosa: 3 oz fresh juice + 3 oz chilled sparkling wine. Taste first — grapefruit will be tarter and may pair better with a slightly sweeter sparkling wine; pineapple and blood orange offer different flavor profiles but are prepared identically.

Batch service (makes 8 servings)

Chill pitcher and ingredients

Chill a large pitcher and your sparkling wine and juice thoroughly. Optionally place ice in the pitcher briefly to chill, then discard ice so it doesn't overly dilute the mixture.

Combine and pour

Pour 24 oz chilled freshly squeezed orange juice into the chilled pitcher. Slowly add 24 oz chilled sparkling wine, pouring gently to preserve bubbles. Do not stir vigorously.

Serve

Pour into chilled glasses and garnish each with an orange slice. Serve immediately.