Classic Mimosa Recipe
Make Classic Mimosa Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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The Boozy Side
Method
The Boozy Side
Chill glassware and ingredients
Place the champagne and orange juice in the refrigerator at least 2 hours before serving. If you prefer a very cold glass, fill your flutes briefly with ice and cold water while chilling the liquids.
Prepare garnishes
If using orange slices or twists, wash and dry the orange. Cut 1/8-inch-thick slices or use a peeler to cut a twist. Set aside on a small plate.
Optional sweetening
If you prefer a slightly sweeter mimosa, add 1 tsp simple syrup per cup of orange juice and stir the juice until combined. Taste and adjust if desired. This step is optional; many prefer the classic unsweetened version.
Assemble the mimosa
Pour 1/2 cup (about 120 ml) chilled orange juice into a chilled champagne flute. Slowly top with 1/2 cup (about 120 ml) chilled champagne or sparkling wine. Pour gently to preserve bubbles and avoid foam-over. Do not stir vigorously — a gentle swirl is fine.
Garnish and serve
Float an orange slice or hang an orange twist on the rim of the flute. Serve immediately while cold and bubbly.
Notes and scaling
This recipe yields one generous mimosa (servings field). To make a pitcher for a crowd, maintain a 1:1 ratio of orange juice to sparkling wine and prepare only immediately before serving to preserve bubbles.