Mimosa Recipe

Chill components

Place the bottle of sparkling wine and the orange juice in the refrigerator for at least 2 hours so both are thoroughly chilled. Cold ingredients keep the bubbles lively.

If using whole oranges, roll each orange on the counter under the palm of your hand to loosen juices, then cut and juice to yield fresh orange juice. Strain if you prefer pulp-free mimosas.

Glassware

Use a chilled Champagne flute or coupe. Hold the glass by the stem to avoid warming the bowl.

Add juice

Pour 1/4 cup (60 ml) fresh orange juice into each flute (this recipe yields four servings). If using lemon juice for brightness, add 1/4 tsp lemon juice to each glass now and gently swirl to combine.

Top with sparkling wine

Slowly fill the remainder of each flute with about 3/4 cup (approximately 180 ml) chilled Champagne or dry sparkling wine. Pour gently down the side of the glass to preserve bubbles and avoid overflow. Aim for a 1:3 ratio of juice to sparkling wine (1 part juice to 3 parts sparkling).

Taste and adjust

Taste one glass and adjust future pours if you prefer it sweeter (add more juice) or drier (add more sparkling).

Garnish and serve

Garnish each flute with an orange slice or twist on the rim or drop a fresh berry into the glass. Serve immediately while still bubbly.

To prepare the full batch (4 servings) in a pitcher: combine 1 cup fresh orange juice with 3 cups chilled sparkling wine gently in a chilled pitcher or punch bowl. Stir once gently with a long spoon to combine, then pour into chilled flutes. Add garnishes per glass.