Mimosa Recipe

Assembly

1. 1

   Chill components

   Place the bottle of champagne (or other sparkling wine) and the orange juice in the refrigerator for at least 2 hours before serving so both are well chilled. Cold ingredients preserve bubbles and balance flavor.

2. 2

   Prepare glassware and garnishes

   Select chilled champagne flutes or coupe glasses. If desired, thinly slice an orange for a wheel or cut a small twist of orange peel. If using berries, rinse and pat dry. Keep garnishes ready on a small plate.

3. 3

   Optional sweetening

   If you prefer a slightly sweeter mimosa, add up to 1 teaspoon of simple syrup to each glass. Pour the syrup into the bottom of the flute before adding juice and Champagne to help it incorporate without excessive stirring.

4. 4

   Measure and pour

   For a classic 50/50 mimosa, pour 1/2 cup (120 ml) of chilled orange juice into each chilled flute, filling it about halfway. Gently pour 1/2 cup (120 ml) of chilled champagne down the side of the glass so the bubbles are preserved. Pour slowly to avoid overflowing; the gentle angle reduces foam.

5. 5

   Finish and serve

   If you added simple syrup, give the drink a very gentle stir once with a bar spoon (one slow turn) to combine—avoid vigorous stirring to keep bubbles. Garnish with an orange slice or twist on the rim, or drop a berry into the glass. Serve immediately while sparkling.

6. 6

   Variations and notes

   For a drier mimosa, use more champagne and less juice (3:1 ratio). For a mimosa flight, provide different juices (blood orange, grapefruit, peach nectar) and taste. Use freshly squeezed OJ for brightest flavor. If using a demi-sec or sweet sparkling wine, reduce or omit simple syrup.