Mimosa Recipe
Make Mimosa Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Bar tools & ice (optional)
Method
Cocktail
Chill glass and ingredients
Bring the champagne/sparkling wine and freshly squeezed orange juice to refrigerator-cold temperature (about 38–45°F / 3–7°C). If desired, chill the flutes in the freezer for 10–15 minutes or fill with ice for a few minutes and discard before pouring.
Optional: add liqueur
If using orange liqueur for an extra layer of flavor, pour 1/4 teaspoon (per flute) into each chilled flute. Swirl gently to coat the bottom.
Assemble
Fill each chilled flute about halfway with chilled orange juice (roughly 1/4 cup / 60 ml per flute if making two). Slowly top each flute with chilled champagne or sparkling wine, pouring gently down the side of the glass to preserve bubbles, until the flute is nearly full (about 1/2 cup / 120 ml per flute). Leave a small gap to avoid overflow.
Garnish and serve
Garnish each flute with an orange twist or thin orange slice on the rim. Serve immediately while the drink is effervescent.
Bar tools & ice (optional)
If you chilled flutes with ice, remove the ice now. Use a strainer if you freshly squeezed oranges to keep pulp out of the flutes unless you prefer some pulp.