Mimosa Recipe

1. Chill stemware (Champagne flutes) in the refrigerator or freezer for 10–15 minutes before serving to help keep the cocktail cold and fizzy.

2. If using fresh oranges, roll each orange firmly on the counter to loosen juices, then cut in half and juice until you have about 3 cups of juice for 6 servings. Strain the juice through a fine mesh strainer into a pitcher to remove pulp if you prefer a smoother cocktail.

3. Taste the juice. If your oranges are tart and you prefer a sweeter drink, stir in simple syrup, 1/4 teaspoon at a time, up to the total optional amount (about 2 tsp) until desired sweetness is reached. If using orange liqueur, add 2 teaspoons to the juice and stir to combine (optional).

4. Pour 1/2 cup (120 ml) of chilled orange juice into each chilled Champagne flute. This yields a 1:1 ratio of juice to sparkling wine (classic), but you can adjust to taste.

5. Slowly top each flute with 1/2 cup (120 ml) chilled sparkling wine. Pour the sparkling wine gently down the side of the glass to preserve carbonation and prevent overflow. Do not stir after adding the sparkling wine.

6. Garnish each flute with an orange slice or a twist on the rim if desired.

7. Serve immediately while the drink is effervescent. If preparing a pitcher ahead, wait to add sparkling wine until just before serving to preserve bubbles.