Classic Mimosas! Recipe

Strain and taste

If using fresh-squeezed orange or seasonal juices, strain through a fine mesh sieve into a pitcher to remove pulp and seeds. Taste the juice and, if it’s overly tart, stir in up to 2 teaspoons simple syrup until balanced. If using lemon or lime for brightness, add a few drops and taste again.

If using a thicker seasonal purée (mango or raspberry), thin with 1–2 tablespoons water per 1/2 cup purée and strain if desired so the texture blends smoothly with sparkling wine.

Chill the sparkling wine and juices thoroughly in the refrigerator for at least 2 hours before serving. Place flutes in the freezer for 10–15 minutes just before assembling to keep the drinks extra cold (do not forget them in the freezer).

Classic ratio

Pour 3/4 cup chilled sparkling wine into each chilled flute (about 3 parts wine to 1 part juice). Then gently add 1/4 cup chilled orange juice into each glass. Pour slowly down the side of the flute or over the back of a spoon to preserve bubbles.

Seasonal variations

For a seasonal flavor, replace the 1/4 cup orange juice with 1/4 cup of your chosen seasonal juice or 2 tablespoons purée plus 2 tablespoons juice (mango, blood orange, or raspberry). If using a purée, spoon it into the flute first and top with sparkling wine so it incorporates as you pour.

Do not stir vigorously after adding the sparkling wine; a gentle swirl is enough to combine flavors while preserving effervescence.

Garnish each flute with a small orange slice on the rim or drop a few fresh berries into the glass for visual appeal. Serve immediately so the mimosas are bubbly and fresh.

If offering multiple flavors, label pitchers or carafes (Classic Orange, Blood Orange, Mango, Raspberry) and provide a ladle so guests can self-serve without spilling.