Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Classic Mimosa
Method
Classic Mimosa
Chill ingredients
Place the bottle of Cava and freshly squeezed orange juice in the refrigerator for at least 2 hours before serving so both are well chilled. If short on time, set the Cava in an ice bucket for 20–30 minutes.
Prepare glassware
Select chilled champagne flutes. If desired, add a few ice cubes to a pitcher to keep extra orange juice cold (do not put ice in the serving flutes; it will dilute the bubbles).
Combine
Pour 1/2 cup (120 ml) chilled Cava into each flute, filling it about halfway. Gently pour 1/2 cup (120 ml) fresh orange juice down the side of the glass to top it up. Pour slowly to preserve carbonation and minimize foam.
Garnish and serve
Optional: garnish each flute with an orange slice or twist on the rim. Serve immediately while the sparkling wine is fizzy.
Notes: For a slightly sweeter drink, use a demi-sec or sweeter sparkling wine, or substitute some of the orange juice with blood orange or a splash of triple sec for extra depth.