Mimosa Or Bloody Mary Recipe

Chill

Place the bottle of Champagne or sparkling wine and the orange juice in the refrigerator at least 2 hours before serving so both are thoroughly chilled.

If serving a crowd, fill a large pitcher halfway with ice (optional) and pour in the chilled orange juice.

Right before serving, gently pour the chilled sparkling wine into the orange juice. For a classic ratio, pour 1 part sparkling wine to 1 part orange juice (equal parts). You can adjust to taste — more wine for a drier Mimosa, more juice for sweeter.

Stir very gently once to combine. Avoid vigorous stirring so the bubbles are not lost.

Pour into champagne flutes or stemmed glasses. Garnish each glass with an orange slice or twist on the rim. Serve immediately.

Prepare glasses: rub a lemon wedge around the rim of each tall glass, then dip the rim into a shallow plate of kosher salt (or a mix of kosher salt and celery salt) to coat. Set glasses aside.

In a large pitcher or mixing pitcher, combine the tomato juice and vodka.

Add the fresh lemon juice, Worcestershire sauce, hot sauce, and prepared horseradish (if using). Stir to combine.

Season the mixture with celery salt, freshly ground black pepper, and smoked paprika (if using). Taste and adjust: add more hot sauce for heat, more Worcestershire for umami, or additional lemon juice for brightness. If the mix tastes flat, a pinch more kosher salt will help.

Fill each rimmed glass with ice cubes. Pour the Bloody Mary mix over the ice, leaving a little room at the top.

Garnish each drink with a celery stalk and any optional pickled items (olive, pickle spear, or pickled green bean) skewered on a cocktail pick. Add a lemon wedge on the rim or placed in the glass.

Serve with a straw and a bar spoon for guests to stir if desired. Refrigerate unused mix for up to 24 hours, but add ice and garnishes only when serving.