Classy Mimosa Recipe

Chill components

Chill the bottle of champagne/sparkling wine and the orange juice in the refrigerator for at least 2 hours before serving. If short on time, place the bottle in an ice bucket for 20–30 minutes until well chilled.

Prepare glassware and garnishes

Select chilled champagne flutes or coupe glasses. Wash and dry fresh orange slices and strawberries. Cut 8 thin orange slices for garnish and halve strawberries if using. Place garnishes on a small plate for easy assembly.

Optional pitcher assembly

If serving multiple guests and you want a ready pitcher, add 1 cup of ice (optional) to a large pitcher, pour in the 3 cups of premium no-pulp orange juice and the 2 tsp orange liqueur (if using), stir once to combine. Do not add the champagne to the pitcher—add it to each glass just before serving to preserve bubbles.

Traditional pour (per glass)

To preserve effervescence, pour orange juice into each chilled flute to fill roughly one-third of the glass (about 2–3 oz / 60–90 ml). Tilt the glass slightly and then slowly top with chilled champagne or sparkling wine until the glass is nearly full. Maintain a ratio of approximately 1 part champagne to 1–2 parts orange juice depending on preference (classic is 1:1).

Optional enhancement

For a brighter flavor, add 1/4 tsp of orange liqueur to each glass before pouring the champagne, or gently stir the juice and liqueur in the pitcher prior to topping with champagne. Avoid vigorous stirring after adding champagne to keep bubbles.

Garnish and serve

Garnish each finished flute with an orange slice on the rim or a halved strawberry floated on top. Serve immediately while sparkling wine is fizzy and chilled.

Notes on quantities

One 750 ml bottle of champagne yields about 6 standard flutes. With 3 cups (720 ml) of orange juice, you can make approximately 6 mimosas at a 1:1 ratio. Adjust quantities proportionally for larger or smaller servings.