Mimosa Tower Recipe

Chill components

Chill the sparkling wine and orange juice thoroughly for at least 2 hours before assembly. Cold ingredients preserve effervescence and keep foam minimal.

In a large mixing pitcher or bowl, combine the chilled orange juice (6 cups) and orange liqueur (if using 1/2 cup). Stir gently to incorporate. Taste and add simple syrup (up to 1/4 cup) only if you prefer a sweeter mimosa base.

Using a measuring cup, slowly fold in the chilled sparkling wine (6 cups). Pour in a steady stream while gently stirring once or twice — avoid vigorous stirring to preserve bubbles. Do not shake.

If adding fruit purée, prepare or open the chosen 1 cup purée. If making purée from fresh fruit: blitz 1 1/4 cups chopped fruit in a blender until smooth, then press through a fine-mesh strainer into a bowl to remove seeds and excess pulp. Add 1 tablespoon lemon juice and up to 1 teaspoon sugar if needed; taste and adjust.

Gently fold the fruit purée into the combined champagne-orange mixture. Start with 1/2 cup purée, taste, then add the remaining 1/2 cup as desired. Folding preserves some bubbles; do not overmix.

Note on texture: thicker purées (mango, guava) will create a denser suspension and may settle; stir gently from the tap between pours to redistribute.

Ensure the mimosa tower dispenser is clean and chilled. If the dispenser can be chilled, place it in the refrigerator or on ice for 15–30 minutes before filling.

Place the tower on a stable, level surface near serving glasses. Position a bowl or tray under the tap to catch any drips while filling.

Carefully pour the prepared mimosa mixture into the tower slowly to minimize foam. Fill up to the 100-oz capacity line, leaving a small headspace (about 1 inch) to allow for expansion and tap operation.

Secure the lid and check that the tap is closed. If foam rises, let the tower rest for 2–3 minutes to allow bubbles to settle before serving.

Prepare garnishes: slice oranges into wheels, hull and halve strawberries, and portion mint sprigs. Arrange on a platter for guests to customize drinks.

To serve, pour into chilled flutes or coupe glasses from the tap. Hold glass at a slight angle and open tap gently to allow a controlled flow and minimize foam.

Garnish each glass with an orange wheel or half strawberry and a mint sprig as desired. Recommend 10 glasses per tower (~10 mimosas). Do not add ice to the tower; if needed, chill individual glasses on ice or serve alongside a bowl of ice for guests to cool their glass.

If using purée, advise guests to gently swirl the glass before sipping; thicker purées may settle at the bottom and require a quick stir between pours.

Store leftover mimosa in the refrigerated tower or a covered pitcher and consume within 12 hours for best quality. Expect some loss of effervescence over time.

After service, empty any remaining liquid, rinse the tower with warm water to remove sticky residue, then disassemble and wash all components with warm soapy water. Rinse and air dry before storing.