Mimosa Recipe

Chill

Chill the sparkling wine bottle and the chosen juice in the refrigerator for at least 2 hours so both are cold (about 40°F / 4–7°C). Do not put sparkling wine in the freezer.

If using fresh-squeezed orange or grapefruit juice, juice fruit and strain through a fine-mesh sieve to remove pulp and seeds for a smoother pour. Measure 1 cup of juice per 2 servings (see servings).

Glassware

Select chilled flutes or coupe glasses. For best presentation use tall champagne flutes.

Pour the chilled juice into each glass first. Use a 1:1 ratio (about 1/2 cup juice per glass if serving two). Pour gently to avoid splashing.

Slowly top with chilled sparkling wine poured down the side of the glass to preserve bubbles. Aim for equal parts wine and juice (about 1/2 cup each per glass). Leave a small headroom to avoid overflow.

Do not stir. If desired, add a garnish—an orange slice on the rim, a strawberry on a pick, or a thin orange twist floated on top.

To make multiple servings in a pitcher, chill a large pitcher and combine the cold juice(s) with ice in the pitcher (remove ice before adding wine if you want to avoid dilution). Use 1 cup sparkling wine to 1 cup juice per 2 servings (scale ratio accordingly).

Just before serving, slowly add chilled sparkling wine to the pitcher and gently stir once to combine. Pour into chilled glasses and garnish individually. Note: For best bubbles, add sparkling wine to each glass rather than premixing large batches too far in advance.

Bellini: replace juice with chilled peach nectar or purée (1:2 juice to sparkling for thicker nectar — 1 part nectar to 2 parts sparkling).

Cranberry or pineapple: use the same 1:1 ratio for a fruit-forward variation. Adjust sweetness by choosing unsweetened or sweetened juices to taste.

If you prefer drier mimosas, increase the sparkling wine to juice ratio to 2:1; for sweeter, increase juice slightly.