Bottomless Mimosa Recipe

Chill glassware and bottles

Place champagne flutes in the refrigerator or freezer for at least 20 minutes before service. Keep Champagne/Prosecco bottles and all juices in coolers or refrigeration until ready to serve.

Prepare garnish station

Slice oranges and peaches, hull and halve strawberries, and place raspberries and mint sprigs into separate small bowls for easy access. Put lemon wedges in a bowl near a small dish of sugar if you plan to rim glasses.

Set up juice pitchers

Pour orange juice into one pitcher, cranberry into another, pineapple into a third, and peach nectar into the fourth. If space is limited, consolidate into two pitchers (e.g., citrus and tropical). Place pitchers near the chilled bottles and flutes for self-serve flow.

Prepare ice buckets

Fill ice buckets or coolers with ice and nestle the bottles of Champagne/Prosecco so they stay chilled throughout the 90-minute service window.

Standard pour

For a classic mimosa, pour approximately 3 fl oz (90 ml) of chilled Champagne/Prosecco into a chilled flute (about one-third full), then top with 3 fl oz (90 ml) of orange juice (about one-third), leaving room for a small head. Adjust proportions to guest preference (1:1 is common).

Alternative flavors

Offer the other juices as alternatives: cranberry for a rosy mimosa, pineapple for a tropical twist, or peach nectar for a Bellini-style drink. For Bellini-style, pour 3–4 fl oz (90–120 ml) peach nectar into the flute and top with 3–4 fl oz (90–120 ml) Champagne, stirring gently once.

Lower-alcohol option

For guests who prefer less alcohol, pour 2 fl oz (60 ml) Champagne and 4–5 fl oz (120–150 ml) juice, or substitute half the Champagne with chilled sparkling water.

Garnish and serve

Garnish each glass as requested with an orange slice on the rim, a couple of raspberries dropped into the flute, a halved strawberry on the rim, or a mint sprig. If rimming, run a lemon wedge around the glass rim and dip into sugar before pouring.

Refills & pacing

Communicate the 90-minute limit clearly to guests. Refill glasses promptly on request, replacing bottles into ice as needed. Monitor for safe alcohol consumption and offer water and nonalcoholic alternatives (sparkling water) between refills.

At the end of the 90-minute period, stop service and remove bottles and open pitchers. Pitchers with leftover juice should be refrigerated and consumed within 24–48 hours. Chill and reseal any unused bottles of Champagne/Prosecco for later use (best consumed within 1–2 days if resealed with a sparkling wine stopper). Clean glassware and wash garnishing bowls and pitchers.