Mimosas Recipe

Champagne Toast

1. 1

   Chill

   Chill the sparkling wine and orange juice thoroughly (ideally 3–4°C / 37–40°F). Place the bottle of sparkling wine in the refrigerator at least 3 hours before serving or in an ice bucket for 20–30 minutes.

2. 2

   Prepare glassware

   Select clean flute glasses (8–10 oz / 240–300 ml capacity). If you prefer, rinse them with cold water and drain so they’re cold when you pour.

3. 3

   Optional: adjust sweetness

   Taste the orange juice. If it’s very tart and you prefer sweeter cocktails, stir the simple syrup into the orange juice until blended. If using triple sec/orange liqueur, add about 1/4 teaspoon per flute (roughly 2 tablespoons for the batch) and stir into the juice.

4. 4

   Pour

   For classic proportions, fill each flute about one-third to one-half with orange juice (about 2–3 oz / 60–90 ml per glass) then top with chilled sparkling wine. If making a batch, pour 4 parts chilled sparkling wine to 3 parts orange juice by volume. To minimize foaming, pour the sparkling wine slowly down the side of the glass.

5. 5

   Garnish and serve

   Garnish each flute with an orange slice or twist on the rim. Serve immediately while bubbly.

6. 6

   Batch preparation tip

   If serving many guests, keep the orange juice chilled in a pitcher and open bottles of sparkling wine as needed. Do not pre-mix beyond a few minutes before serving to preserve effervescence.