Mimosas Recipe
Make Mimosas Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Classic Mimosa
Variations & Add-ins (optional)
Method
Classic Mimosa
Chill
Place the bottle of Champagne or sparkling wine and the orange juice in the refrigerator for at least 2 hours so both are well chilled. If short on time, set the bottle in an ice bucket for 20–30 minutes.
If using, chill a pitcher and add 1 cup of ice to it to keep the juice cold; remove ice before assembling to avoid diluting the drink.
Pour orange juice into chilled Champagne flutes — fill each flute about one-third full (roughly 2 to 3 tablespoons more or less depending on glass size). A good standard ratio is 1 part orange juice to 2 parts sparkling wine.
Slowly top each flute with chilled Champagne or sparkling wine. Pour gently down the side of the glass to preserve bubbles and reduce foaming.
Optional: For a brighter orange flavor, add about 1/2 teaspoon (per 6 flutes) of orange liqueur to the juice before pouring, or add 1/4 cup to the pitcher if making a batch.
Garnish each glass with an orange slice or twist and serve immediately while the bubbles are lively.
Variations & Add-ins (optional)
Strawberry Mimosa: Spoon 1 tablespoon of strawberry puree into the bottom of each flute (or stir 1/2 cup into the juice for a pitcher) before adding orange juice and sparkling wine. Gently combine.
Bellini-style Peach Mimosa: Replace half of the orange juice with peach nectar or stir 1/2 cup peach puree into the orange juice. Assemble as above.
Cran-Orange Mimosa: Add 1/4 cup cranberry juice to the orange juice for a tart, festive color and flavor.