Mimosa Recipe
Make Mimosa Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Classic Mimosa
Tools & Serving
Method
Classic Mimosa
- 1
Chill components
Place the sparkling wine bottle and the orange juice in the refrigerator for at least 2 hours before serving. A cold bottle keeps carbonation and balances flavor.
- 2
Prepare glass
Select a clean Champagne flute. If desired, chill the glass in the freezer for 10–15 minutes before assembling to keep the drink colder longer.
- 3
Measure orange juice
Pour 1/2 cup (125 ml) fresh orange juice into the chilled flute. Freshly squeezed juice yields the best bright flavor and natural sweetness.
- 4
Add optional liqueur or syrup (optional)
If you want extra orange depth, add 1/2 teaspoon Cointreau (orange liqueur) to the juice. If your oranges are very tart, add 1/2 teaspoon simple syrup and gently stir to combine.
- 5
Top with sparkling wine
Slowly tilt the flute slightly and gently pour 1/2 cup (125 ml) chilled sparkling wine down the side to top the glass. Pouring slowly preserves bubbles and prevents overflow. Aim for a roughly 1:1 ratio of sparkling wine to juice.
- 6
Finish and garnish
Lightly stir once with a small spoon or bar stirrer to integrate, taking care not to stir vigorously (which will dissipate carbonation). Garnish the rim or float a thin orange slice or twist on top.
- 7
Serve
Serve immediately while the drink is fizzy and cold. Repeat proportions for multiple servings, pouring sparkling wine slowly for each glass.
Tools & Cleanup
- 8
Rinse the flute and bar tools with warm water after use. If using fresh orange juice, wash the juicer promptly to prevent pulp from drying.