Mimosa Recipe

Chill ingredients and glassware

Place the Champagne/sparkling wine and the orange juice in the refrigerator until well chilled (at least 1–2 hours). If desired, chill flutes in the fridge or by filling them briefly with ice water, then discard ice water before pouring.

Prepare orange juice

If using whole oranges, roll them firmly on the counter to loosen juices, cut in half, and juice until you have 1 cup of fresh juice. Strain through a fine mesh sieve into a pitcher to remove pulp and seeds for a cleaner texture (this yields a brighter, less foamy mimosa).

Optional: add orange liqueur

If you want a slightly deeper orange flavor, pour 1/2 teaspoon of orange liqueur into the bottom of each chilled flute (or into the pitcher) before adding juice and sparkling wine. This step is optional and best used sparingly so it doesn't overpower the drink.

Assemble the mimosa (traditional ratio)

Pour 1/2 cup (120 ml) chilled sparkling wine into each chilled flute. Gently add 1/2 cup (120 ml) chilled orange juice to each flute. Pour the orange juice over the back of a spoon or down the side of the glass if you want to reduce foaming. Do not stir — bubbles should remain lively.

Garnish and serve

Garnish each flute with an orange slice or a twist of orange peel on the rim. Serve immediately while sparkling wine is still effervescent.

Batch method (optional)

To serve a small crowd, combine chilled orange juice and optional orange liqueur in a pitcher, keeping sparkling wine chilled separately. When ready to serve, fill each flute halfway with sparkling wine and top with orange juice, or pour sparkling wine over juice for consistent fizziness. This preserves bubbles better than premixing everything in the pitcher.