Mimosa Recipe

Chill flutes or stemmed glasses in the refrigerator for at least 15–30 minutes, or fill them with ice water while you prepare ingredients to keep the bubbles lively.

If using, chill the sparkling wine and orange juice thoroughly (40–45°F / 4–7°C). Fresh-squeeze the orange juice and strain to remove pulp for a smoother texture, if desired.

Slice a few thin rounds or twists of orange for garnish and set aside. Rinse any berries if using and pat dry.

Ratio

Use a classic 1:1 ratio of sparkling wine to orange juice as a baseline. For a drier Mimosa, increase the wine to juice ratio (e.g., 2:1). For a sweeter, fruitier drink, increase the juice.

Remove chilled glasses from the fridge or discard the ice water and dry the flute. Pour chilled sparkling wine into each flute to fill roughly half the glass (about 1/4 cup to 1/2 cup depending on glass size). Pour gently down the side of the glass to preserve bubbles.

Slowly add freshly squeezed orange juice to top the glass, filling to just below the rim. Pour gently to avoid excessive foaming.

If using orange liqueur for extra brightness, add 1 teaspoon to the flute before or after adding juice and gently stir once with a bar spoon to combine. If the juice tastes flat or not sweet enough, add up to 1 teaspoon simple syrup and stir gently.

Garnish each flute with an orange slice or twist hooked on the rim. Drop a fresh berry into the glass if desired for visual appeal.

Serve immediately while the sparkling wine is fizzy. Warn guests that the drink is best enjoyed right away as it will lose effervescence if left standing.