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Ingredients
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Citrus base
Sparkling component
Garnish and service
Method
Citrus base
- 1
Select and prepare oranges
Choose 6 ripe, firm oranges (navel, Valencia, or blood oranges work well). Wash the oranges thoroughly under cool running water to remove any residues.
- 2
Juice the oranges
Cut each orange in half crosswise. Using a hand-held reamer or a countertop juicer, juice all halves until you have approximately 2 cups (480 ml) of fresh orange juice. Strain the juice through a fine mesh sieve into a bowl if you prefer pulp-free mimosas; otherwise, skip straining to keep pulp.
- 3
Adjust sweetness (optional)
Taste the fresh orange juice. If it tastes tart, stir in up to 1 teaspoon granulated sugar dissolved in 2 tablespoons cold water, then re-taste. Adjust sugar to your preference. Chill the juice briefly if it has warmed from juicing.
Sparkling component
- 4
Chill sparkling wine
Ensure the Champagne or sparkling wine is well chilled (about 40–45°F / 4–7°C). Do not shake or agitate the bottle.
- 5
Combine juice and sparkling wine
For a classic Mimosa ratio, pour 1 part chilled orange juice to 1 part chilled Champagne. Fill each champagne flute about halfway with orange juice, then top gently with Champagne. If serving from a pitcher, combine equal parts juice and sparkling wine in a chilled pitcher and stir gently once to mix—do not over-stir to preserve bubbles.
Garnish and service
- 6
Garnish
Garnish each flute with an orange slice or a thin orange twist on the rim. If desired, float a small orange segment in the glass.
- 7
Serve
Serve immediately while sparkling wine is bubbly. If prepared in a pitcher with ice, serve promptly to avoid diluting the drink.