Mimosas Recipe

Chill sparkling wine and juice

Place the sparkling wine and the freshly squeezed orange juice in the refrigerator at least 2 hours before serving so both are cold (ideally 40°F / 4–7°C). If short on time, set the bottle of sparkling wine in an ice bath (ice + water) for 20–30 minutes.

Place 4 champagne flutes or coupe glasses in the refrigerator or freezer for 10–15 minutes ahead of serving for extra chill (do not freeze).

Measure proportions

For a classic Mimosa use a 1:1 ratio of sparkling wine to orange juice. For 4 servings use 1.5 cups sparkling wine and 1.5 cups orange juice total (about 3 ounces / 90 ml of each per flute).

If using orange liqueur for added complexity, add about 1/2 teaspoon (2 tsp total) per full recipe (0.5 teaspoon per glass) into the bottom of a pitcher and stir gently with the orange juice. If you prefer slightly sweeter Mimosas, add simple syrup to taste (start with 1 tsp total).

Combine and pour

Pour chilled orange juice (and liqueur/simple syrup if using) into a chilled pitcher or directly into each glass until the glass is about half full. Then slowly pour chilled sparkling wine down the side of the glass to top it off (about half full). This gentle pour reduces foam and preserves bubbles.

Do not overfill — leave about 1/4 inch (5 mm) at the rim to avoid spillage.

Garnish each glass

Float one fresh raspberry or a small slice of strawberry in each glass if using berries. Slide an orange wheel or thin slice onto the rim of each flute. Add a small mint sprig for aroma if desired.

Serve immediately while the sparkling wine is lively and bubbly. Provide a small napkin or coaster per glass.

To make a larger batch in a pitcher, maintain the 1:1 ratio and mix juice and optional liqueur/simple syrup in the pitcher, then add sparkling wine just before serving to keep carbonation. For a sweeter brunch variation, substitute half the orange juice with peach nectar for a Bellini-style Mimosa.