Mimosa Recipe

Chill components

Place the bottle of Campo Viejo Brut Cava in the refrigerator for at least 2 hours before serving. Keep the orange juice chilled in the refrigerator as well. If you prefer extra-cold drinks, chill flutes in the fridge for 30 minutes or place them briefly on ice.

Prepare glasses and garnish

If using ice to chill glasses, fill a large bowl with ice and water and set the champagne flutes in it for 1–2 minutes, then discard the ice and water and dry the flutes. Slice 4 thin orange wheels or cut 4 long twists for garnish.

Measure juice

Pour the orange juice into a measuring cup. For the recipe yield (serves 4), measure 3 cups (about 720 ml) of orange juice so you have roughly 3/4 cup per flute.

Assemble mimosas

Hold each chilled flute at a slight angle. Pour approximately 3/4 cup (6 oz / 180 ml) of orange juice into each flute, filling it about one-third. Gently pour the Campo Viejo Brut Cava slowly down the side of the glass to top up each flute (about 5 oz / 150 ml per glass), allowing bubbles to form without overflowing. Aim for a roughly 1:1 to 2:1 ratio of cava to juice depending on preference; this recipe provides a balanced 1:1.2 cava-to-juice ratio per glass.

Garnish and serve

Garnish each flute with an orange wheel on the rim or a twist dropped into the drink. Serve immediately while chilled and bubbly.