Mimosas Recipe
Make Mimosas Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Champagne/Sparkling & Juice
Garnish & Service
Method
Champagne/Sparkling & Juice
Chill and Prepare
Chill the bottle of Champagne or sparkling wine in the refrigerator for at least 3 hours or in an ice bucket for 30 minutes so it is well chilled (about 40°F / 4–7°C). Chill the orange juice in the fridge as well. If using a carafe, optionally fill the bottom with the indicated ice to keep the juice chilled, but do not put ice in individual flutes.
Taste and Adjust Juice
Taste the freshly squeezed orange juice. If you prefer slightly sweeter mimosas, stir the optional 1 tsp simple syrup into the juice until dissolved. If using orange liqueur for added depth, stir the 2 tsp into the orange juice and mix well. Keep the juice cold.
Combine and Pour
Pour orange juice into chilled Champagne flutes to about one-third full (roughly 3 fl oz / 90 ml per flute). Slowly top each flute with chilled sparkling wine to fill, pouring gently down the side of the glass to preserve bubbles. For a standard 6-servings yield, use approximately a 3:1 ratio of sparkling wine to juice by volume (adjust to taste). Do not stir after adding the sparkling wine — gentle pouring preserves effervescence.
Garnish & Service
Garnish each flute with an orange slice or a small twist on the rim. Optionally tuck a small mint sprig at the rim for aroma. Serve immediately while bubbly. If preparing a pitcher, mix juice and optional liqueur/syrup in a chilled carafe and keep chilled; add sparkling wine to the carafe or to individual glasses right before serving to preserve bubbles.