Mimosa Recipe
Make Mimosa Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Champagne & Sparkling Wine
Juice
Garnish (optional)
Method
Preparation
Chill and prepare glassware
Chill the Champagne or sparkling wine in the refrigerator for at least 2 hours before serving. Place flutes in the refrigerator for 15–30 minutes or fill them with ice water for 5 minutes then discard ice water and dry.
Prepare orange juice
If using fresh oranges, roll each orange firmly on the counter to loosen juice, cut in half, and squeeze to yield fresh orange juice. Strain juice through a fine-mesh sieve into a pitcher to remove pulp and seeds if desired. Keep juice chilled.
Assembly (per serving)
Hold the flute at a slight angle and pour about 2 ounces (1/4 cup) of freshly squeezed orange juice into the base of the flute.
Slowly top with about 4 ounces (1/2 cup) of chilled Champagne or sparkling wine poured gently down the side of the glass to preserve bubbles and prevent overflow. The traditional ratio is roughly 1 part juice to 2 parts Champagne, but adjust to taste.
Do not stir. Lightly tap the flute to bring any big bubbles to the surface if needed.
Garnish: If desired, add a thin orange slice or twist on the rim or drop a halved strawberry into the flute for a touch of color and aroma.
Serve immediately while bubbly and chilled.