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Mimosas Recipe

Name: East End Markets Mimosas Recipe
Cook time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 750 ml chilled dry sparkling wine (Champagne, Cava, or Prosecco); 24 fl oz fresh orange juice (preferably freshly squeezed); 8 pieces orange slices or twists (for garnish); 0 to taste ice (optional, for juice or glass chilling); 60 ml Grand Marnier or orange liqueur (for a richer mimosa); 30 ml simple syrup (if using tart juice and you want sweetness); 16 fl oz other fruit juices (pineapple, grapefruit, or peach nectar for Bellini-style); 8 pieces berries or mint sprigs (for garnish)

Inspired by East End Market

Time15m

Serves8

Great value for the quality of food that you get

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Ingredients

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Classic Mimosas

3.17 cup (750 ml) chilled dry sparkling wine (Champagne, Cava, or Prosecco)24 fl oz fresh orange juice (preferably freshly squeezed)8 pieces orange slices or twists (for garnish)0 to taste ice (optional, for juice or glass chilling)

Optional Variations & Add-ins

1/4 cup (60 ml) Grand Marnier or orange liqueur (for a richer mimosa)2.03 tbsp (30 ml) simple syrup (if using tart juice and you want sweetness)16 fl oz other fruit juices (pineapple, grapefruit, or peach nectar for Bellini-style)8 pieces berries or mint sprigs (for garnish)

Method

Classic Mimosas

Chill components

Place the bottle of sparkling wine and the orange juice in the refrigerator for at least 2 hours before serving. Mimosas are best served very cold. If short on time, chill the wine in an ice bucket for 20–30 minutes.

Prepare glassware

If desired, chill flutes in the refrigerator or freezer for 10–15 minutes. Alternatively, fill flutes briefly with ice water while preparing and then discard ice water before pouring.

Measure proportions

Decide on the pour ratio. The classic ratio is 1 part orange juice to 2 parts sparkling wine (roughly 1/3 juice, 2/3 wine). For a gentler drink, use equal parts. For each 6-ounce flute: pour about 4 oz sparkling wine and 2 oz orange juice (approximately 120 ml wine + 60 ml juice).

Pour

Hold the flute at a slight angle and pour the chilled sparkling wine first, filling about two-thirds of the glass. This minimizes foaming. Then gently add the orange juice by pouring slowly down the side of the flute to fill the remaining third. Pouring slowly preserves bubbles and prevents overflow.

Garnish and serve

Add an orange slice, twist, or a few berries to the rim or float them in the glass. Serve immediately while the drink is fizzy and cold.

Optional Variations & Add-ins

Grand Marnier float

For a richer flavor, add about 1/2 ounce (15 ml) Grand Marnier to each flute before pouring the sparkling wine and juice. Stir very gently if needed.

Sweeten if necessary

If your orange juice is overly tart, dissolve simple syrup into the juice (start with 1/2 teaspoon per flute equivalent) and taste. Adjust sweetness sparingly because the sparkling wine adds perception of sweetness.

Other fruit mimosas

Substitute all or part of the orange juice with chilled pineapple juice, grapefruit juice, or peach nectar for different flavor profiles (Bellini uses peach nectar). Keep the same 1:2 ratio of juice-to-wine as a starting point.