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Ingredients
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Base
Juice (choose one)
Garnish (optional)
Optional additions
Method
Prep
Chill the sparkling wine and chosen juice thoroughly (at least 2 hours in refrigerator). Ensure glasses are well chilled.
If using fresh juice: strain pulp through a fine mesh sieve into a pitcher to remove large pulp and seeds for a cleaner cocktail.
Slice garnish fruit (orange wheel, grapefruit wedge, or pineapple spear) and refrigerate until ready to serve.
Build the Mimosa
Glassware
Use a chilled Champagne flute or coupe. The narrower flute preserves bubbles longer, while a coupe gives a classic brunch look.
Pour juice
Pour 1/2 cup (120 ml) of the chosen chilled juice into each flute. For a stronger wine presence, use 1/3 cup juice and 2/3 cup sparkling wine; for fruit-forward, use equal parts.
Add sparkling wine
Slowly top each glass with 1/2 cup (120 ml) chilled sparkling wine poured gently down the side to preserve carbonation and reduce foaming. Pour to fill, leaving about 1/4 inch (6 mm) headspace.
Optional flavor boost
If desired, add 1/2 tablespoon triple sec or orange liqueur to the juice before topping with sparkling wine for extra citrus complexity. If the juice is tart, stir in up to 1/2 teaspoon simple syrup, then taste.
Do not stir vigorously after adding sparkling wine — a gentle swirl is fine to combine.
Garnish and Serve
Garnish with a fruit wheel, wedge, spear or a few fresh cranberries on a cocktail pick. Add a small mint sprig if using.
Serve immediately while effervescent. Provide a small napkin or coaster to catch condensation.