Bottomless Mimosa Recipe

Fresh juice

Strain freshly squeezed orange, grapefruit, pineapple, and lemon juices into a large, clean beverage dispenser or two dispensers (minimum total capacity 3 gallons). Aim for pulp‑free juice by pressing through a fine mesh sieve; discard solids.

Taste the blended juice (orange/grapefruit/pineapple/lemon). If it needs sweetness, stir in up to 1 cup simple syrup until balanced. Keep chilled.

Chill sparkling wine bottles in an ice bucket or refrigerator for at least 2 hours so they are very cold when served. Keep a second bucket of ice and tongs nearby for garnishes and to keep extra bottles cold.

Place clean champagne flutes or stemless champagne glasses on a tray. If desired, chill glasses briefly in the freezer (3–5 minutes) before service, but avoid freezing.

Arrange dispensers: one dispenser with the juice blend, one or more buckets with chilled sparkling wine bottles. Place garnishes (orange slices, halved strawberries, mint) in small bowls with tongs. Include a labeled carafe of extra orange juice and bottles of non‑alcoholic sparkling for NA guests.

Provide a small sign or staff instruction: pour juice first to fill glass one‑third to one‑half full, then top slowly with chilled sparkling wine. For a lighter mimosa, fill one‑quarter juice and three‑quarters sparkling; for a stronger mimosa, reverse.

To make each mimosa: hold flute at a slight angle. Pour fresh juice to desired level (1/3–1/2 of glass). Slowly top with chilled sparkling wine, pouring gently down the side to preserve bubbles and avoid overflow.

Garnish each glass with an orange slice or half strawberry on the rim and a small mint sprig if desired. Offer extra simple syrup on the side for guests who prefer sweeter drinks.

For bottomless service: replace empty bottles promptly from chilled spare bottles. Monitor dispensers and refill juice or ice as needed. Keep track of guests' consumption responsibly and offer water/food throughout the service.

For NA guests: pour the same ratio of juice to non‑alcoholic sparkling water or non‑alcoholic sparkling wine. Garnish identically so NA guests enjoy the same presentation.

When service ends, refrigerate any leftover juice in airtight containers for up to 48 hours. Discard any opened sparkling wine after 1–2 days or transfer to a resealable bottle with a sparkling stopper and use within 24 hours for best bubbles.