Classic Mimosa Recipe

Chill and prepare glassware

Chill the bottle of sparkling wine in the refrigerator for at least 3 hours or in an ice bucket for 20–30 minutes. Place flute glasses in the refrigerator or fill them with ice water for a few minutes, then discard ice water and dry before serving.

Prepare orange juice

If using fresh oranges, roll each orange on the counter to loosen juice, cut in half, and squeeze to yield about 3 cups (roughly 6–8 medium oranges). Strain the juice through a fine mesh sieve to remove pulp and seeds if you prefer a smoother drink. Keep juice chilled.

If using the optional orange liqueur or sweetener, add 1/2 teaspoon of liqueur or 1/4 teaspoon simple syrup to the bottom of each flute (this is optional and not traditional).

Pour chilled orange juice into each flute to fill approximately one-third of the glass (about 2 tablespoons to 1/4 cup per glass depending on flute size). For a 6-serving recipe, use roughly 3 cups total orange juice and distribute evenly (about 1/2 cup per glass).

Slowly pour sparkling wine into each flute down the side or over the back of a spoon to preserve bubbles until the glass is nearly full. Maintain an approximate 1:1 or 1:2 ratio of sparkling wine to orange juice depending on preference (classic is about equal parts).

Give the glass a gentle stir if needed, being careful not to lose carbonation. Garnish each flute with an orange slice or twist on the rim. Serve immediately while cold and bubbly.

Yield: about 6 mimosas from 1 bottle of sparkling wine and 3 cups orange juice (serving size will vary with flute size). If you prefer less alcohol, increase the orange juice ratio. Avoid vigorous stirring to retain effervescence.

Variations: Substitute grapefruit juice for a 'Grapefruit Mimosa (Paloma-style)', or use prosecco for a more budget-friendly option. For a sweeter cocktail, add up to 1 teaspoon simple syrup per glass.