Mimosa Recipe
A 6.75oz bottle of chilled Henkell Trocken sparkling wine and orange juice (serves 1 or 2)
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Ingredients
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Sparkling & Juice
Method
Sparkling & Juice
- 1
Chill components
Place the 6.75 oz bottle of Henkell Trocken and the freshly squeezed orange juice in the refrigerator for at least 2 hours until thoroughly chilled. If short on time, place both in an ice bath for 15–20 minutes.
- 2
Prepare glass
Optional: fill a champagne flute or two small flutes briefly with ice to chill, then discard the ice and dry the glass, or leave a small amount of ice in a stemless glass if preferred.
- 3
Measure juice
Pour 3 oz of chilled fresh orange juice into the flute (this ratio yields roughly 2 parts sparkling to 1 part juice when using the 6.75 oz bottle and serves 1–2). If you prefer a drier mimosa, use 2 oz orange juice instead.
- 4
Add sparkling wine
Slowly pour 6.75 oz of chilled Henkell Trocken into the glass over the back of a spoon or down the side of the flute to minimize foaming. Pour gently to preserve bubbles. If serving two flutes, split the bottle and juice evenly between them (approximately 3.4 oz wine + 1.5 oz juice per glass).
- 5
Garnish and serve
Garnish with one orange slice or a twist on the rim. Serve immediately while chilled and bubbly.