Mimosa Recipe
oj, pineapple, cranberry or grapefruit juice.
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Ingredients
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Base juices
Sparkling wine
Garnish (optional)
Method
Prepare juices and glass
- 1
Chill
Chill the sparkling wine and the juices in the refrigerator until cold (around 30–60 minutes if not already chilled). A properly chilled wine keeps the drink crisp and avoids excessive foaming.
- 2
If using fresh orange juice, roll whole oranges on the counter with moderate pressure to loosen juices, then cut and squeeze. Strain if you prefer no pulp.
- 3
Select a champagne flute or coupe. Rinse with cold water and drain to keep the glass cold (optional).
Assemble Mimosa
- 4
Pour 3 oz (about half a standard flute) of orange juice into the chilled flute. If you prefer pineapple, cranberry, or grapefruit variation, substitute that juice for the orange and keep the same volume (3 oz). For blended options: you can use 2 oz orange juice + 1 oz pineapple or cranberry for a mixed flavor.
- 5
Slowly top with 3 oz chilled sparkling wine. Pour down the side of the glass or over the back of a spoon to minimize foam and preserve bubbles.
- 6
Do not stir after adding the sparkling wine; gentle motion will combine the liquids while preserving effervescence.
Garnish and serve
- 7
Garnish the rim with an orange slice or a twist. If desired, drop a halved strawberry into the glass for a pop of color and slight sweetness.
- 8
Serve immediately while cold and sparkling.
