Mimosa Recipe

Chill

Place the bottle of Champagne/sparkling wine and the orange juice in the refrigerator for at least 2 hours before serving so both are well chilled. If short on time, set the bottle and juice in an ice bath for 15–20 minutes.

If using fresh oranges, cut 2–3 large oranges in half and juice them to yield about 4 cups (approx. 8–10 medium oranges). Strain pulp if you prefer a smoother drink.

If you prefer a slightly sweeter Mimosa, stir 2 teaspoons of simple syrup or honey into the orange juice while it is cold. If you want a boozier, orange-forward profile, stir 2 tablespoons of triple sec or orange liqueur into the juice instead.

Pour juice

Pour about 1/3 cup (2 fl oz) of chilled orange juice into each champagne flute. This 1 part juice to 2 parts sparkling wine ratio yields a classic Mimosa; adjust to taste.

Top with sparkling wine

Slowly top each flute with chilled Champagne or sparkling wine, pouring at a slight angle to preserve bubbles, until the glass is nearly full (about 1/2 cup or 4 fl oz). Leave a small gap at the top to avoid overflow.

Garnish and serve

Garnish each glass with an orange slice or twist on the rim. Serve immediately while sparkling wine is bubbly.

Do not add ice to the finished Mimosa — it will dilute the bubbles. If you want to pre-chill glasses, place them in the freezer for 10–15 minutes or fill them with ice briefly and discard before pouring.

For a variation, substitute part of the orange juice with grapefruit juice, peach purée (for a Bellini-style variation), or use Prosecco for a fruitier, often more economical option.