Mimosa Recipe

Chill glass (optional)

If you prefer a very cold drink, place two ice cubes into the serving flute or coupe for 30–60 seconds, then discard them before pouring. Alternatively chill the glass in the freezer for 10–15 minutes.

Prepare fresh orange juice

Roll 3–4 medium oranges on the counter to loosen juice. Cut oranges in half and squeeze until you have 3 ounces (about 90 ml) of fresh orange juice. Strain through a fine mesh sieve into a small measuring cup to remove pulp and seeds if you want a smoother mouthfeel.

Pour sparkling wine

Hold the flute at a slight angle and pour 3 ounces (about 90 ml) of chilled Champagne or dry sparkling wine into the glass. Pour slowly to preserve bubbles.

Add orange juice

Gently pour the measured 3 ounces of freshly squeezed orange juice into the glass on top of the Champagne. Pour slowly down the side to minimize foam and overflow. This yields a roughly 1:1 ratio (classic mimosa).

Garnish and serve

Express an orange zest twist over the glass to release oils, rim the glass with the twist if desired, and drop it in as a garnish. Serve immediately while sparkling and cold.