Mimosa Flight Recipe

Prepare and Chill

Place the bottle of Brut Champagne and the orange juice in the refrigerator for at least 2 hours so both are well chilled. Chill flutes in refrigerator or with ice briefly before serving.

If serving from a pitcher, fill a small pitcher with ice (optional) and add the orange juice. Stir gently to keep cold.

To serve, pour about 1/3 cup (roughly 2 ounces) fresh orange juice into each chilled champagne flute, then top gently with sparkling wine (about 4 ounces) to preserve bubbles. Aim for a 1:2 ratio of juice to sparkling wine; adjust to taste.

Garnish each flute with an orange slice on the rim. Serve immediately.

Make peach purée by peeling and pitting 2-3 ripe peaches, then blending until smooth. Strain through a fine-mesh sieve if you prefer a silky texture. Chill the purée.

Pour about 2 tablespoons (roughly 1 oz) peach purée into each flute. Top slowly with chilled Prosecco (about 5 ounces) to create a layered look and preserve foam. Stir gently once if needed to incorporate.

Garnish with a thin peach slice on the rim and serve immediately.

Juice fresh ruby red grapefruits and chill the juice. Taste and add simple syrup if you prefer sweeter mimosas (start with 1 tsp per cup of juice).

In each flute, pour about 1/4 cup (2 ounces) grapefruit juice, then top with 4 ounces chilled Rosé sparkling wine. Adjust proportions to taste—rosé-forward for drier, juice-forward for tangier.

Garnish with a grapefruit twist or small wedge and serve.

Prepare berry purée by blending 1 cup mixed berries with a small splash of water; strain for a smooth purée. Make lavender simple syrup by simmering equal parts sugar and water with a teaspoon dried culinary lavender for 2-3 minutes, cool and strain. Chill both components.

Spoon about 1 tablespoon (1/2 oz) berry purée into each flute, add 1/4 tsp lavender syrup (adjust to taste), then top with chilled sparkling rosé (about 4.5 ounces). Stir gently to combine if needed.

Garnish with fresh berries on a cocktail pick and serve immediately.

Set up a mimosa flight by pouring small taster pours (2–3 ounces each) of each mimosa into flutes. Label each carafe so guests know the flavors.

Keep unopened bottles chilled in an ice bucket and replenish as needed. Prepare purées and syrups ahead (up to 24 hours) and keep refrigerated.

Clean taste between flights with a small water sip or plain cracker. Encourage guests to try different juice-to-wine ratios to find their preferred balance.