Mimosa Recipe

1. Chill all juices and the bottle of sparkling wine until very cold (ideally 4–6°C / 39–43°F). If using store-bought juice, shake or stir to recombine before measuring.

2. If using fresh-squeezed juice: for orange and grapefruit, roll fruit on counter to loosen, cut in half and juice. Strain through a fine mesh sieve into a pitcher to remove pulp if you prefer clearer mimosas. Measure 1/2 cup (120 ml) per 1 mimosa serving (see ratio below).

3. If making a sweeter cranberry or grapefruit mimosa, stir the optional simple syrup into the cranberry or grapefruit juice to taste; start with 1–2 tsp and adjust.

4. Classic single mimosa

For one glass use a 1:1 ratio: pour 3 ounces (90 ml) chilled sparkling wine into a chilled Champagne flute, then top with 3 ounces (90 ml) chilled orange juice. Do not stir vigorously — let bubbles do the mixing. Garnish with an orange slice.

5. Grapefruit mimosa (single)

Use the same 1:1 ratio: 3 ounces (90 ml) sparkling wine + 3 ounces (90 ml) chilled pink grapefruit juice. Garnish with a grapefruit twist or wedge.

6. Cranberry mimosa (single)

Because cranberry can be tarter, you can use a 1:1 ratio or slightly less juice for a drier drink: 3.5 ounces (100 ml) sparkling wine + 2.5 ounces (75 ml) cranberry juice. Adjust sweetness with the optional simple syrup. Garnish with 3 fresh cranberries.

7. To prepare a flight or mixed carafe, divide the bottle of sparkling wine (approx. 750 ml) into three small carafes or one larger carafe and pair each juice alongside for guests to mix. If you want pre-mixed carafes, follow these proportions per 750 ml bottle:

8. Orange mimosa carafe (approx. 8 servings): combine 375 ml chilled orange juice with 750 ml chilled sparkling wine for a roughly 1:1 ratio by volume (yields slightly over 8 6-oz servings).

9. Grapefruit mimosa carafe: combine 375 ml chilled pink grapefruit juice with 750 ml sparkling wine; taste and add 1–2 tsp simple syrup if too tart.

10. Cranberry mimosa carafe: combine 300–350 ml cranberry juice with 750 ml sparkling wine for a drier result; increase cranberry up to 400 ml for a fruitier taste. Stir gently to integrate.

11. If you prefer very fizzy mimosas, pour the sparkling wine into glasses first, then add the juice so effervescence is preserved.

12. Garnish each glass or carafe rim with the appropriate fruit: orange slices for orange mimosas, grapefruit twists for grapefruit, and a few cranberries for cranberry mimosas. Serve immediately.

13. Use very cold ingredients and chilled glasses to retain bubbles longer. Do not stir vigorously once combined — gentle swirling or pouring is sufficient. Substitute Prosecco or Cava for Champagne to control cost while keeping dryness. For a non-alcoholic version, use chilled sparkling water or non-alcoholic sparkling wine in place of the bottle.