Mimosa Recipe

Chill components

Place the bottle of sparkling wine and the freshly squeezed orange juice in the refrigerator for at least 2 hours so both are well chilled. Chilled ingredients preserve the bubbles and keep the drink refreshing.

Prepare glassware and garnishes

Select 4 champagne flutes. If using garnishes, slice 4 thin orange wheels or make twists, and set out berries on a small plate. If you prefer a slightly sweeter Mimosa, have simple syrup measured and chilled.

Measure and pour orange juice

For each serving, pour 125 ml of chilled orange juice into a champagne flute. This yields a 2:1 ratio of sparkling wine to juice (see variation note below). Adjust to taste if you prefer a stronger or lighter cocktail.

Add sparkling wine

Slowly and gently pour 60–65 ml of chilled sparkling wine into each flute over the back of a spoon or down the side of the glass to minimize foam and preserve bubbles. Pour until glass is nearly full, leaving a small head to prevent overflow.

Optional sweetening

If you want a sweeter cocktail, add 7–8 ml (about 1/4 oz) of chilled simple syrup to each flute before or after adding the sparkling wine and stir very gently once. Taste and adjust on subsequent glasses if needed.

Garnish and serve

Garnish each flute with an orange slice or twist on the rim or drop one or two berries into the drink. Serve immediately while the sparkling wine is still effervescent.

Classic ratio is roughly 1 part orange juice to 2 parts sparkling wine. For a drier/stronger Mimosa use less juice (e.g., 90 ml juice to 90–120 ml wine). For a fruit-forward version, substitute part of the orange juice with blood orange or add a splash (15–30 ml) of Grand Marnier.