House Mimosa Recipe
Sparkling wine, orange juice. Upgrade with Grand Marnier Orange Liqueur, Cointreau Orange Liqueur, Chambord Black Raspberry Liqueur or peach schnapps.
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Ingredients
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Base
Optional Upgrades (choose 1 per flute or 1–2 oz per pitcher)
Garnish
Method
Single Serving (Per Flute)
Chill glass
If desired, chill a Champagne flute in the freezer for 5–10 minutes or fill briefly with ice water and discard before building the cocktail.
Add upgrade (optional)
If using an upgrade, pour 1/2 teaspoon (approx. 2.5 ml) of Grand Marnier, Cointreau, Chambord or peach schnapps into the bottom of the chilled flute. Use one liqueur per glass — do not combine unless intentionally layering flavors.
Add orange juice
Pour 2 oz (60 ml) of freshly squeezed orange juice gently into the flute over the back of a bar spoon (optional) to help slow mixing and preserve effervescence.
Top with sparkling wine
Slowly top with 4 oz (120 ml) chilled sparkling wine, pouring down the side or over a spoon to minimize foam and preserve bubbles. Fill to about 3/4–near the rim, leaving a small head space.
Garnish and serve
Garnish with an orange slice or twist on the rim. If using Chambord, optionally drop a fresh raspberry into the flute. Serve immediately.
Pitcher Method (4 servings)
Chill pitcher and ingredients: Place a pitcher and sparkling wine in the refrigerator for at least 30 minutes. Keep orange juice well chilled.
Combine orange juice and upgrades: In the chilled pitcher, add 8 oz (240 ml) freshly squeezed orange juice. If making upgraded mimosas for the whole pitcher, add 2 oz (60 ml) of the chosen liqueur (Grand Marnier, Cointreau, Chambord or peach schnapps). Stir gently to combine.
Add ice (optional): If you prefer the pitcher cold but not diluted, add a small amount of ice to the pitcher or place the pitcher over a bowl of ice. Avoid adding too much ice directly into the pitcher if you want to preserve carbonation when pouring.
Pour sparkling wine when ready to serve: Just before serving, slowly pour 16 oz (480 ml) chilled sparkling wine into the pitcher and gently stir once to integrate. Do not vigorously stir to avoid losing bubbles.
Serve: Pour into chilled flutes, garnish each with an orange slice or a raspberry (if Chambord is used), and serve immediately.