Mimosa Recipe

Classic Mimosa

1. 1

   Chill glassware and ingredients

   Place Champagne flutes (or stemmed wine glasses) in the refrigerator or freezer for 10–15 minutes. Ensure the sparkling wine and orange juice are well chilled (about 40°F / 4–7°C). Cold ingredients help preserve bubbles.

2. 2

   Prepare orange juice

   If using fresh oranges, roll each orange firmly on the counter to loosen juice, slice and juice until you have the required amount. Strain through a fine mesh sieve if you prefer pulp-free juice. Taste the juice and add up to ½ tsp simple syrup if the oranges are very tart; stir to combine.

3. 3

   Optional: add liqueur

   If using an orange liqueur, pour approximately ¼ tablespoon (about 1.25 ml) into the bottom of each chilled flute. This adds depth — skip if you want a lighter, classic version.

4. 4

   Assemble the Mimosa

   Pour chilled orange juice into each flute to fill approximately half the glass (about ½ cup / 120 ml). Slowly and gently tilt the flute and pour chilled sparkling wine down the side so it layers and preserves bubbles, filling the glass the rest of the way (about ½ cup / 120 ml). Pour slowly to avoid excessive foam and overflow.

5. 5

   Garnish and serve

   Garnish with a thin orange slice or twist of orange peel on the rim. Serve immediately while effervescent.

6. 6

   Notes on ratios and variations

   Classic ratio is 1:1 sparkling wine to juice. For a drier drink use more sparkling wine (2:1), for sweeter/richer use more juice. Substitute Prosecco or Cava for a more economical sparkling wine, or use blood orange juice for a seasonal variation. If prepping a pitcher, add sparkling wine last and combine gently just before serving to retain carbonation.