Classy Mimosa Recipe

Chill glassware and sparkling wine

Place champagne flutes in the refrigerator for at least 15–30 minutes and keep the bottle of sparkling wine chilled in the refrigerator or an ice bucket until ready to serve.

Juice the oranges

Use a citrus juicer to extract fresh orange juice. Strain through a fine mesh sieve if you prefer pulp-free juice. Measure about 3 cups of juice (roughly 6–8 medium oranges). Chill the juice briefly if it's warm.

Optional liqueur and sweetening

If using orange liqueur for depth, add 2 tsp (total) to the pitcher and stir. If you prefer a sweeter mimosa, add up to 1 tsp simple syrup to the orange juice and stir to combine. Taste and adjust — remember sparkling wine adds its own sweetness.

Combine juice and bubbles (classic ratio)

For a classic mimosa, pour the chilled orange juice into the pitcher. Slowly add the chilled sparkling wine to the juice at a ratio of roughly 1 part juice to 2 parts sparkling wine. For the quantities given (3 cups juice and one standard 750 ml bottle wine) you will be slightly wine-forward; pour gently to preserve bubbles.

Stir gently

Using a bar spoon, give one very gentle stir to combine — avoid vigorous stirring to preserve carbonation.

Pour into flutes

Hold each chilled flute at an angle and pour the mixture slowly to retain effervescence, filling each glass about three-quarters full. If you prefer single-serve precision, pour 2 fl oz (60 ml) orange juice into each flute and top with 4–5 fl oz (120–150 ml) sparkling wine per glass.

Garnish and finish

Garnish each flute with an orange twist or a thin slice on the rim. Optionally drop a fresh raspberry or halved strawberry into each glass for color and a hint of fruitiness.

Serve immediately

Serve right away while the sparkling wine is still lively. Mimosas are best enjoyed within minutes of mixing — do not prepare long in advance to avoid losing bubbles.