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Ingredients
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Mimosa
Method
Mimosa
- 1
Chill glass and ingredients
Place the Champagne and the freshly squeezed orange juice in the refrigerator for at least 30 minutes before serving. If you prefer, chill flutes by filling them with ice water for 5 minutes, then discard the ice water and dry the glasses.
- 2
Prepare orange juice
If using whole oranges, roll each orange firmly on the counter to loosen juices, cut in half, and juice until you have the needed volume. Strain the juice through a fine mesh sieve to remove pulp and seeds for a smoother cocktail (optional). Measure 1 cup of strained orange juice per 4 servings (adjust proportionally).
- 3
Assemble
Pour chilled orange juice into each flute to fill approximately half the glass (about 1/4 cup per serving if making single servings). Gently pour an equal amount of chilled Champagne down the side of the glass so the total volume is about half orange juice and half Champagne. For a 1:1 ratio overall, use 1/4 cup orange juice and 1/4 cup Champagne per flute for a standard single serving (this recipe yields 2 servings; see servings field).
- 4
Garnish and serve
Garnish each flute with an orange slice or twist on the rim. Serve immediately while the Champagne is still effervescent.
- 5
Notes on proportions
Classic mimosa ratio is 1:1 Champagne to orange juice, but you can adjust to taste: more Champagne for drier, more juice for sweeter. Do not stir vigorously — gently pour to preserve bubbles.