Restaurants›Ikoyi Restaurant and Lounge›Mimosa Recipe

Mimosa Recipe

Name: Ikoyi Restaurant and Lounges Mimosa Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 cups chilled dry sparkling wine or Champagne; 1 cups fresh orange juice (preferably pulp-free); 2 to taste orange slices or twists; 2 to taste fresh strawberries (halved)

Inspired by Ikoyi Restaurant and Lounge

Time15m

Serves2

Make Mimosa Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Champagne & Sparkling

1 cups chilled dry sparkling wine or Champagne

Juice

1 cups fresh orange juice (preferably pulp-free)

Garnish (optional)

2 to taste orange slices or twists2 to taste fresh strawberries (halved)

Method

Champagne & Sparkling

Chill glassware and sparkling wine

Place flute glasses in the refrigerator or freezer for at least 10–15 minutes so they are nicely chilled. Keep the bottle of sparkling wine or Champagne in the refrigerator until ready to use; if necessary, chill in an ice bucket for 20–30 minutes.

Just before serving, remove the bottle from the fridge and dry the neck with a towel. Remove the foil and loosen the cage; hold a thumb over the cork, tilt the bottle at a 45° angle and gently ease the cork out to avoid violent frothing.

Pour sparkling wine slowly down the side of each chilled flute to prevent excessive foam — fill each flute about halfway (roughly 4 fl oz / 120 ml, depending on glass).

Juice

If using fresh oranges, roll them on the counter firmly to loosen juice, then cut and juice. Strain if you prefer a pulp-free Mimosa. Chill the juice until cold.

Add chilled fresh orange juice to each flute on top of the sparkling wine. The classic ratio is 1 part juice to 1 part sparkling wine; aim for equal parts so the glass ends up about three-quarters full. Pour gently to preserve bubbles.

Garnish (optional)

Garnish each glass with an orange slice or twist on the rim, or float a halved strawberry in the drink. Serve immediately while effervescent.