Mimosa Pitcher Recipe

Chill

Place the champagne/sparkling wine and the orange juices in the refrigerator for at least 2 hours ahead so everything is well chilled. Cold ingredients preserve bubbles and taste best.

If using orange liqueur and/or simple syrup, combine them with the orange juices in a large measuring pitcher and stir until incorporated. Taste and adjust sweetness — add more syrup if you prefer sweeter mimosas.

Fill a large pitcher about one-quarter to one-third full with fresh ice cubes (about 3–4 cups) if you prefer the pitcher chilled and slightly diluted. For a less-diluted pitcher, skip the ice and instead chill the pitcher beforehand.

Add the chilled fresh orange juice mixture to the pitcher. If using blood orange juice for color variation, pour it in now and gently swirl to create a gradient effect if desired.

Slowly pour the chilled champagne or sparkling wine down the side of the pitcher to preserve bubbles. Pour about 1.5 liters (the full bottle or bottles) slowly while stirring gently once with a long spoon to integrate — avoid vigorous stirring which will flatten the bubbles.

Taste the mixture and adjust sweetness or liqueur if needed. If the pitcher seems flat, pour in the champagne more gently or add a splash more sparkling wine just before serving.

Float the orange wheels on top of the pitcher and tuck a few mint sprigs among them for aroma and visual appeal.

To serve, hold a chilled champagne flute at an angle and spoon a few small pieces of orange or remove ice from the rim if the pitcher contains ice. Fill each glass about three-quarters full from the pitcher to preserve effervescence, topping with a small splash of additional sparkling wine if desired.

Serve immediately. Leftover mimosa will lose carbonation quickly — keep refrigerated and consume within a few hours.