Mimosa Recipe

Chill glassware and ingredients

Place champagne flutes in the refrigerator for at least 15 minutes before serving. Alternatively, fill a pitcher with ice and place the bottle of sparkling wine and a small carafe of orange juice in the ice to chill while preparing garnishes.

Prepare orange juice

If using fresh oranges, roll each orange on the counter to loosen juices, cut in half, and squeeze until you have the required amount of freshly squeezed juice. Strain through a fine sieve to remove pulp if you prefer a smoother drink.

Measure and pour

For each mimosa, pour 3 oz (about one-third of a standard 6–9 oz flute) of cold sparkling wine into the chilled flute. Hold the glass at a slight angle to preserve bubbles.

Add orange juice

Gently add 3 oz of chilled orange juice to the flute. Pour slowly down the side or use a bar spoon to reduce foam; the classic ratio is 1:1 sparkling wine to orange juice. Do not stir — the gentle pour preserves carbonation.

Garnish and serve

Garnish with a thin orange slice or twist on the rim of the glass. Serve immediately so the drink remains effervescent.

Pitcher method (for multiple servings)

To make a pitcher of mimosas for about 6 servings, combine 18 oz chilled sparkling wine and 18 oz chilled orange juice in a chilled pitcher. Add the optional 0.25 tsp triple sec per serving if desired (1.5 tsp total for 6 servings). Keep chilled on ice and pour into flutes when ready to serve. Do not pre-mix far in advance to avoid losing effervescence.

Bellini-style: Replace the orange juice with 1 oz peach purée per serving and top with 3 oz sparkling wine. Gently fold to combine by tilting the glass and pouring slowly.

Cranberry mimosa: Use 1 oz cranberry juice and 2 oz orange juice with 3 oz sparkling wine for a slightly tart variation. Garnish with a cranberry or orange twist.

Berry mimosa: Spoon 0.5 oz raspberry or strawberry purée into the bottom of the flute, add 3 oz sparkling wine slowly to combine, then top with 2–3 oz orange juice if you want a mixed fruit profile. Stirring is minimal — pour slowly to keep bubbles.

Add a liqueur: For extra depth, add 0.25 tsp (per serving) triple sec, Cointreau or Grand Marnier to the flute before pouring the sparkling wine; adjust to taste.