Mimosa Recipe
Bubbly, Freshly Squeezed Orange Juice
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Ingredients
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Cocktail
Optional (for sweetness or variation)
Method
Prepare juice and glasses
- 1
Chill glassware
Place flute glasses in the refrigerator for at least 15 minutes or fill them with ice water while you prepare the juice to ensure the cocktail stays cold. If using a pitcher for multiple mimosas, chill the pitcher as well.
- 2
If you haven't done so already, cut and squeeze fresh oranges to make at least 3 oz of juice per serving. Strain the juice through a fine-mesh sieve into a container to remove pulp and seeds for a cleaner presentation.
Assemble the Mimosa
- 3
Remove glasses from chill. If you used ice water, discard the ice water and dry the flutes.
- 4
Pour 3 oz of chilled sparkling wine into each flute. Pour slowly and tilt the glass slightly to preserve bubbles.
- 5
Carefully add 3 oz of freshly squeezed orange juice to each flute. Pour gently down the side of the glass so the wine and juice layer and mix without losing too much effervescence. The classic ratio is 1:1 (sparkling wine to orange juice); adjust to taste.
- 6
If desired, add 1/4 oz of Grand Marnier or 1/2 teaspoon of simple syrup to each glass before adding orange juice for extra sweetness or complexity.
- 7
Garnish each flute with an orange wheel or a twist on the rim. Serve immediately while still bubbly.