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Ingredients
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Base ingredients (per 8 servings / 1 carafe)
Garnishes & extras
Non-alcoholic / low-ABV alternative (optional)
Method
Prepare juices and simple syrup
Juice and sweeten
If using fresh oranges, squeeze enough to yield about 3 cups of orange juice. Strain pulp if desired. Combine orange juice, cranberry juice, and pineapple juice in a large pitcher. Taste the blend and, if you want it sweeter, stir in simple syrup 1 tablespoon at a time until desired sweetness is reached (the recipe lists 3 tbs as a starting point). Chill the mixed juices until cold.
Assemble the bottomless mimosa service
Set up carafe(s)
Place the chilled mixed juice pitcher on the service table or bar. Keep champagne or sparkling wine well chilled in a bucket of ice or fridge. If offering the non-alcoholic alternative, chill that as well.
Pouring technique
To build each mimosa: fill flute about one-third with the mixed juice (about 2.5–3 oz / 75–90 ml). Top gently with chilled champagne, pouring slowly to preserve bubbles, until the glass is near full (about 3–4 oz / 90–120 ml of sparkling wine). Adjust proportions to taste — for a lighter cocktail, increase the sparkling wine ratio.
Garnish and serve
Garnish each mimosa with an orange slice or a pineapple wedge on the rim and drop a few fresh cranberries or a mint sprig into the glass if desired. Serve immediately to preserve effervescence. Refill juices and sparkling wine as needed for the 'bottomless' service.
Storage and notes
Keep the mixed juices refrigerated and the sparkling wine on ice. Do not premix sparkling wine with juices for long periods—the drink should be assembled just before serving to maintain carbonation. If preparing for a large group, make multiple pitchers of juice and rotate chilled bottles of sparkling wine. For a non-alcoholic option, substitute non-alcoholic sparkling wine or club soda when topping the juice.