Mimosa Recipe

Chill a Champagne flute or coupe in the refrigerator or freezer for at least 15 minutes. Alternatively, fill the glass with ice for a few minutes and discard the ice just before assembling.

If using a garnish, prepare it now: cut an orange wheel or twist, a pineapple wedge, a grapefruit twist, a thin apple slice, or rinse berries. Set aside.

Choose your juice

Select one juice from the base juices section. For a balanced Mimosa, pour about 3 fl oz (roughly half the glass) of your chosen juice into the chilled flute. If the juice is very tart (e.g., grapefruit or some cranberries), add up to 1/2 teaspoon simple syrup and gently stir in the glass before adding sparkling wine.

If you prefer a lighter, more wine-forward Mimosa, reduce the juice to 2 fl oz and increase sparkling wine to 4 fl oz. For a sweeter drink, keep the juice at 3–4 fl oz.

Tilt the glass slightly and slowly pour 3 fl oz chilled sparkling wine down the side of the glass so it layers and minimizes foam. Pour slowly to avoid overflowing.

Give the drink a gentle stir (one or two careful swirls) if needed to combine. Do not vigorously stir — you want to preserve the bubbles.

Garnish the rim with the prepared fruit (orange wheel, pineapple wedge, grapefruit twist, apple slice, or a few cranberries) or drop fruit into the glass. Serve immediately while fizzy.

To make a flight of Mimosas (multiple juices), prepare several flutes with different juices and pour sparkling wine to top each. Use identical proportions for consistency (about equal parts juice and sparkling wine).

For a non-alcoholic version (Mockosa), substitute sparkling water or non-alcoholic sparkling wine in place of the sparkling wine, maintaining the same proportions and chilling thoroughly.