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Ingredients
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Mimosa
Method
Mimosa
Chill glassware and ingredients
Place champagne flutes (or coupe glasses) in the refrigerator or freezer for at least 10 minutes, or chill them by filling with ice water for 2–3 minutes then discarding before assembling. Keep the bottle of Brut Cava very cold in the refrigerator until ready to pour. If you plan to make multiple Mimosas, you may chill a pitcher with ice and water to keep the assembled orange juice cold—discard the ice water before using the pitcher.
Prepare fresh orange juice
If using fresh oranges, juice enough oranges to yield about 3 oz (90 ml) per cocktail. Strain the juice through a fine mesh sieve into a measuring cup to remove pulp if you prefer a smoother drink. Measure 3 oz of juice per serving.
Assemble the Mimosa
Pour 3 oz of chilled fresh orange juice into each chilled champagne flute. Slowly top each glass with 3 oz of Brut Cava poured gently down the side of the glass to preserve bubbles and avoid overflow. Do not stir—the bubbles will mix the liquids naturally.
Garnish and serve
Garnish the rim of each glass with an orange slice or a twist. Serve immediately so the drink remains effervescent.
Batch option (optional)
To make a batch for 6 servings: combine 18 oz fresh orange juice in a chilled pitcher. When ready to serve, gently top the pitcher with 18 oz chilled Brut Cava and stir very gently once to combine. Pour into chilled flutes and garnish individually.