Classic Mimosa Recipe
Make Classic Mimosa Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mimosa
Method
Mimosa
- 1
Chill glassware and ingredients
Place your Champagne or sparkling wine and orange juice in the refrigerator for at least 2 hours before serving. If you prefer, chill flutes in the freezer for 10–15 minutes just before assembling. (If using ice in the serving glass, have it ready.)
- 2
Juice oranges (if using fresh)
If using fresh oranges, roll each orange firmly on the countertop to loosen juices, cut in half, and squeeze to yield about 1 cup of juice (approximately 2–3 medium oranges). Strain briefly through a fine mesh sieve if you prefer pulp-free juice.
- 3
Assemble the mimosa
Pour chilled orange juice into a chilled Champagne flute, filling it about one-third full (approximately 1/3 cup). Slowly top with chilled Champagne or sparkling wine, pouring gently down the side of the flute so the bubbles remain lively and to avoid overflow. Aim for a roughly 1:1 ratio of sparkling wine to juice overall (about 1/2 cup each per serving).
- 4
Garnish and serve
Optionally, place an orange slice or twist on the rim of the flute or float it on top. Do not stir. Serve immediately while the sparkling wine is bubbly and fresh.
- 5
Notes on variations
For a sweeter mimosa, use a Demi-Sec or extra dry sparkling wine or substitute a splash of Grand Marnier (about 1 tsp) before topping with sparkling wine. For a brunch pitcher, maintain the ~1:1 ratio and assemble just before serving to preserve bubbles.
