Mimosa Flight Recipe

Chill bottle

Place the sparkling wine in the refrigerator at least 3 hours before service or submerge in an ice bucket for 20–30 minutes until well chilled. If using an ice bucket, keep extra ice nearby to maintain temperature.

When ready to serve, open the bottle carefully: hold at a 45° angle, remove foil and loosen wire cage, hold cork firmly and twist bottle (not cork) to ease cork out with a quiet hiss, not a loud pop.

Select three juices/puree from the menu (for example: orange, pomegranate, and peach). Pour each chosen juice into its own small pitcher or carafe. Use roughly 2 cups of each to ensure enough for 4–6 guests (adjust to party size). Keep pitchers chilled on ice if not serving immediately.

For peach puree: if using whole peaches, peel, pit and puree until smooth in a blender. If too thick, thin with 1–2 tablespoons water per cup to reach a pourable consistency.

Taste each juice/puree and adjust if necessary: add a teaspoon of simple syrup to very tart juices (cranberry or grapefruit) if you prefer sweeter mimosas.

Prepare fresh fruit garnishes to match the selected juices. Slice oranges into thin rounds and halve or quarter if preferred. Section grapefruit into small segments. Slice peaches into thin wedges. Remove pomegranate arils and place in a small bowl. Keep garnishes chilled until serving.

Optional: thread 3–4 fresh cranberries or pomegranate arils onto a cocktail pick, or add a single mint sprig to each flute for an aromatic finish.

Set up a mimosa flight station: place the chilled bottle of sparkling wine, the three small pitchers of selected juices/puree, a bowl of garnishes, and 6 chilled champagne flutes on a tray or bar surface.

To serve a single glass: fill a flute 1/3 full with the chosen juice (about 2 oz / 60 ml). Gently top with chilled sparkling wine until the glass is nearly full (about 4–5 oz / 120–150 ml). Pour sparkling wine slowly down the side of the glass to preserve bubbles.

For peach puree mimosas: spoon 1–1½ tablespoons of puree into the bottom of the flute, then top gently with sparkling wine. Use a bar spoon to give 1–2 gentle stirs to combine, taking care not to over-agitate.

Garnish each flute to match the juice: orange slice for orange juice, skewer of cranberries or pomegranate arils for cranberry/pomegranate, peach slice for peach puree, grapefruit segment or twist for pink grapefruit. Add a mint sprig if desired.

Label or indicate which juice is in each carafe so guests can pour their preferred combo. Encourage guests to pour roughly 1 part juice to 2–3 parts sparkling wine, adjusting to taste.

If bottles remain, keep them on ice or in the refrigerator and replace corks with a champagne stopper between pours to preserve fizz.