Mimosas Recipe

Chill components

Chill the sparkling wine bottle and the orange juice well in the refrigerator for at least 2 hours so both are cold. Properly chilled components preserve bubbles and keep the drink crisp.

If using fresh oranges, juice enough oranges to yield about 4 cups of juice (typically 8–10 medium oranges). Strain the juice through a fine mesh sieve if you prefer pulp-free mimosas.

Prepare garnishes: cut orange slices or twists and halve strawberries. Keep garnishes chilled until ready to serve.

Ratio guideline

Traditional mimosa ratio is 1 part orange juice to 1 part sparkling wine (50/50). You can adjust to taste (common variations: 1:2 for lighter juice presence or 2:1 for fruitier). For this recipe assume 1:1.

Pour orange juice into a chilled pitcher or directly into chilled flute glasses. If serving 6, pour about 2/3 cup (160 ml) of orange juice per glass (total ~4 cups).

Tilt each flute at a slight angle and slowly pour sparkling wine down the side to preserve bubbles, filling each glass to top (about 2/3 cup or matching the juice amount for a 1:1 ratio). Pouring slowly minimizes foam overflow.

Do not stir after adding sparkling wine — gentle layering keeps carbonation. If foam rises too much, pause and let it settle before finishing the pour.

Garnish each glass with an orange slice or a halved strawberry on the rim or dropped into the glass. Serve immediately.

For sweeter mimosas use a demi‑sec or extra dry sparkling wine and/or add a splash (1–2 tsp) of simple syrup to the orange juice before mixing. For a tropical twist, substitute half of the orange juice with pineapple or mango juice.

To make nonalcoholic mimosas (virgin mimosas), use chilled nonalcoholic sparkling wine or ginger ale/soda water in place of the Champagne.

If preparing for a crowd, keep the sparkling wine chilled and pour just before serving to preserve effervescence. Avoid filling flutes more than 3/4 full to reduce spills.