Mimosas Recipe

Chill components

Place sparkling wine and freshly squeezed orange juice in the refrigerator for at least 2 hours prior to serving so both are well chilled. Cold ingredients preserve bubbles and keep the drink refreshing.

Prepare glassware

Use a chilled flute or tulip glass. If desired, chill glasses in the freezer for 10–15 minutes beforehand or rinse with ice water and drain immediately.

Add juice

Pour fresh orange juice into the chilled glass first. Use approximately 1/2 cup (120 ml) of juice for a standard 6–8 oz flute, filling the glass about one-third full.

Top with sparkling wine

Slowly pour 1/2 cup (120 ml) chilled sparkling wine into the glass over the back of a spoon or down the side to preserve carbonation. Aim for a ratio close to 1:1 (juice:wine). The wine should gently mix with the juice and form a light foam head.

Optional add-ins

If using orange liqueur, add 1/2 teaspoon before pouring the sparkling wine. For sweeter preference, stir in 1/4 teaspoon simple syrup gently. For a fruit-forward variation, drop 2 fresh berries into the glass before topping with sparkling wine.

Garnish and serve

Garnish with an orange twist or a thin slice on the rim. Serve immediately while bubbly.

Rosé Mimosa: Substitute chilled sparkling rosé 1:1 for a slightly fruitier color and flavor.

Brunch Pitcher: For a 1-liter pitcher, use 500 ml chilled orange juice and 500 ml chilled sparkling wine. Assemble gently in a pitcher just before serving to retain bubbles; keep chilled and pour into glasses as needed.

Juice quality: Use freshly squeezed orange juice for best flavor. If using store-bought, choose a high-quality, pulp-free variety and chill well.

Alcohol note: Adjust the ratio to taste — more wine for a drier, bubblier drink; more juice for a sweeter, lower-alcohol beverage.