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Ingredients
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Champagne
Orange juice
Optional additions
Method
Preparation
Chill
Place the bottle of champagne and the orange juice in the refrigerator for at least 2 hours so both are thoroughly chilled. Serve cold — champagne and juice should be around 38–45°F (3–7°C) for best flavor.
Juice the oranges
If using fresh oranges, roll each orange on the counter under your palm to loosen juices, cut in half and squeeze until you have about 3 cups (approximately 6–8 medium oranges). Strain through a fine mesh strainer into a pitcher to remove pulp if you prefer a smoother drink.
Optional: Sweeten
If you prefer a slightly sweeter mimosa, stir 2 teaspoons of simple syrup into the orange juice until combined. Taste and adjust — add up to 1 tablespoon total if desired.
Assembling Mimosas
Use chilled flute glasses. Fill each glass approximately one-third with chilled orange juice (about 2–3 ounces / 60–90 ml depending on glass size and desired strength).
Do not stir — the champagne will mix with the juice naturally. If any foam forms, wait a few seconds and top up gently.
Garnish each glass with an orange slice or twist on the rim. Serve immediately while cold and effervescent.