Mimosas Recipe

Chill

Place the champagne or sparkling wine in the refrigerator for at least 2 hours before serving. Also chill the orange juice. If you prefer very cold glasses, place flutes in the refrigerator or freezer for 10–15 minutes (do not forget them in the freezer).

Prepare glassware

If using ice to chill glasses, fill each flute briefly and discard the ice before pouring. Add an orange slice or twist to the rim or inside each flute for garnish.

Measure proportions

For a classic 1:1 ratio, use equal parts chilled sparkling wine and chilled orange juice. This recipe is scaled for 4 servings (1 cup sparkling wine + 1 cup orange juice total), which yields about 4 standard mimosas (approximately 1/2 cup or 4 fl oz per drink). Adjust ratio to taste: for drier mimosas increase sparkling wine to 2 parts wine : 1 part juice.

Pour

Pour the chilled orange juice into each flute first, filling each about halfway (roughly 1 to 1.25 fl oz per glass depending on flute size). Hold the flute at a slight angle and slowly pour the sparkling wine down the side to preserve bubbles and prevent overflow. Aim to top each glass so it's nearly full but with a small head of foam.

Optional liqueur

If using Grand Marnier or another orange liqueur, add 1/2 teaspoon to each flute after pouring for a slightly boozier, nuanced orange flavor. Pour gently so it layers atop the juice and wine.

Serve

Garnish with an orange slice, twist, fresh berries, or a sprig of mint as desired. Serve immediately while sparkling wine is fizzy.

For a peach Bellini-style variation, place about 1 tablespoon (15 ml) of peach puree into each flute (or 1/2 cup total for 4 servings). Gently pour chilled sparkling wine over the puree, stirring very lightly with a bar spoon if needed to incorporate. Do not use orange juice in this variation unless you want a mixed-fruit spritz.