Mimosa Recipe
Make Mimosa Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sparkling base
Citrus juice
Optional additions
Method
Prepare citrus juice
- 1
Chill the orange juice in the refrigerator until cold (at least 30 minutes). If using whole oranges, roll each orange firmly on the counter to loosen juices, cut in half and juice until you have 1 cup of fresh juice. Strain through a fine mesh sieve if you prefer pulp-free Mimosas.
Chill glassware and sparkling base
- 2
Place Champagne flutes or serving glasses in the freezer for 10–15 minutes or set them in a bowl with ice water for 5 minutes to chill. Also ensure the Champagne or sparkling wine is well chilled (ideally 40–45°F / 4–7°C). If you prefer to chill a pitcher, add 1/2 cup ice to the pitcher and pour the sparkling wine over it briefly, then discard melted water.
Assemble Mimosas
- 3
Traditional ratio
Pour 1/2 cup (120 ml) chilled sparkling wine into each flute (or into a pitcher if serving multiple).
- 4
Add orange juice
Top each flute with 1/2 cup (120 ml) chilled orange juice to reach approximately a 1:1 ratio. Pour gently down the side of the glass to preserve bubbles.
- 5
If using optional simple syrup or a splash (1 tsp) of orange liqueur for extra sweetness, add it to the orange juice before topping with sparkling wine so it mixes evenly.
Garnish and serve
- 6
Garnish each glass with an orange slice or twist on the rim and/or a maraschino cherry dropped in the glass if desired. Serve immediately while sparkling wine is bubbly. Enjoy.
