Mimosa Pitchers Recipe

Chill

Place the sparkling wine and the orange juices in the refrigerator for at least 2 hours prior to serving so the mixture stays cold and avoids foaming when combined.

Prepare garnishes

Wash and slice the oranges into thin wheels or half-wheels. If using berries, hull and slice large strawberries in halves or quarters. Keep garnishes chilled.

Choose a large pitcher (1.5–2 liter capacity). Add the chilled orange juice(s) to the pitcher. If using both regular and blood orange juices, pour both in and gently stir to combine.

If using orange liqueur for extra depth, add the 1/4 cup now and stir gently to combine.

Taste the juice mixture. If it tastes too tart, add simple syrup 1 tablespoon at a time, stirring and tasting until it reaches your preferred sweetness (recipe lists 2 tbs as optional).

Just before serving, slowly pour the chilled sparkling wine into the pitcher over the back of a spoon or by tilting the pitcher slightly to minimize foam and preserve bubbles. Pour gently until the pitcher is mostly full but leaves a little room to prevent overflow.

Add the orange wheels and berries into the pitcher for visual appeal and a subtle infusion of aroma. Do not over-stir—just a gentle fold to distribute fruit.

If you prefer your mimosas on ice, fill glasses with a couple of ice cubes; otherwise serve in chilled flutes without ice to preserve effervescence.

To serve, gently stir the pitcher once to integrate any settled juice, then ladle or pour into Champagne flutes, aiming for roughly 3–4 oz (90–120 ml) juice and 3–4 oz (90–120 ml) sparkling wine per glass for a balanced mimosa. Garnish each glass with an orange wheel or a berry.

Keep any leftover mixture without sparkling wine refrigerated. If you plan to make a large batch ahead, combine the juices and liqueur in advance and add the sparkling wine just before serving to preserve bubbles.