Mimosa Recipe
bubbles, orange upgrade your bubbles to prosecco or sparkling rosé
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Ingredients
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For one Mimosa
Optional upgrades / per-bottle proportions
Method
For one Mimosa
Chill glass (optional)
If you prefer a colder drink, place the champagne flute in the freezer for 5–10 minutes or fill it with ice cubes for 1–2 minutes, then discard the ice before building the drink.
Pour orange juice
Measure and pour 3 fl oz of freshly squeezed (or high-quality) orange juice into the chilled champagne flute. Using fresh juice will give the brightest flavor.
Top with sparkling wine
Slowly pour 3 fl oz of chilled champagne, Prosecco, or sparkling rosé down the side of the flute to preserve bubbles and minimize foam. Pour gently so the glass doesn’t overflow.
Optional flavor adjustments
If you like a slightly sweeter or more complex Mimosa, add 1/4 tablespoon orange curaçao or triple sec before topping with sparkling wine, or stir in 1/4 teaspoon simple syrup with the juice. For a fruitier profile, replace up to 1/2 oz (15 ml) of orange juice with blood orange or pineapple juice.
Garnish and serve
Garnish with an orange twist or a thin orange wheel on the rim. Serve immediately while the bubbles are lively.
Batch instructions (approx. 8 servings)
For a pitcher-friendly proportion, mix equal parts chilled sparkling wine and orange juice. For 8 standard servings, combine about 24 fl oz (710 ml) orange juice with two 750 ml bottles of chilled Prosecco or one 750 ml bottle plus additional sparkling wine to taste. Keep everything chilled and assemble in individual flutes just before serving to retain effervescence.