Mimosa Recipe

Chill

Place the sparkling wine and orange juice in the refrigerator for at least 2 hours before serving, or chill until very cold (about 45–50°F / 7–10°C). A well-chilled wine helps maintain bubbles and balance.

If using fresh orange juice, roll whole oranges on the countertop firmly with your palm to break up membranes, then cut in half and juice. Strain if you prefer pulp-free juice. Measure the required amount.

Use chilled Champagne flutes or stemmed glasses. If desired, rinse and dry glasses before use to ensure no residual water.

Pour the chilled orange juice into each flute to fill about half the glass (roughly 1/4 cup or 60 ml per serving if making individual mimosas). If making multiple servings, combine juice in a pitcher and pour evenly.

If using the optional triple sec/orange liqueur, add 1/2 tablespoon (7.5 ml) per cup of assembled drink or approximately 1/2 tablespoon to the pitcher and stir gently to incorporate.

Slowly tilt the glass and gently pour the chilled sparkling wine down the side so it layers and preserves bubbles, filling the rest of the glass. Typical ratio is 1:1 (equal parts sparkling wine and orange juice), but adjust to taste.

If the orange juice tastes very tart, add the optional 1/2 teaspoon simple syrup or agave per cup and stir gently once after adding the wine. Avoid vigorous stirring to preserve carbonation.

Garnish each flute with an orange slice or twist on the rim, or drop a thin slice into the drink for presentation.

Serve immediately while the cocktail is cold and effervescent. Mimosas are best enjoyed fresh and should not be made far in advance once sparkling wine is added.