Mimosas Recipe

Chill

Place champagne flutes or coupe glasses in the refrigerator or freezer for 10–15 minutes so they are nicely chilled before serving.

Garnish prep

While glasses chill, cut 6 thin orange slices or make twists from the peel. If using berries, hull and slice strawberries or rinse raspberries and set aside.

If using fresh oranges, roll them on the counter to loosen juice, then cut in half and juice until you have 3 cups of fresh orange juice. Strain briefly if you prefer pulp-free juice.

If you want sweeter mimosas, stir 2 teaspoons of simple syrup into the orange juice until dissolved. If using Triple Sec/Cointreau, add 2 teaspoons per bottle mixture (optional) and stir to combine.

Remove chilled glasses from fridge. Pour orange juice into each flute so that the glass is about 1/3 full (standard ratio ~1 part juice to 2 parts sparkling). For a 6-glass serving, use roughly 1/2 cup orange juice per glass.

Slowly top each glass with chilled sparkling wine, pouring down the side of the glass to preserve bubbles and avoid overflow. Fill until nearly to the rim, leaving a small space to avoid spilling.

Gently stir one time with a long spoon if you added Triple Sec or simple syrup and want them thoroughly combined, but generally avoid stirring vigorously to keep carbonation.

Garnish each glass with an orange slice or twist, or float a fresh berry on top. Serve immediately.