Mimosa Recipe

Chill

Place the sparkling wine/champagne and orange juice in the refrigerator for at least 2 hours so they are well chilled. Serve cold — ideally around 40–45°F (4–7°C).

If using fresh orange juice, strain through a fine mesh sieve to remove pulp for a cleaner, classic presentation (optional).

Measure

For each serving (makes approximately 2 mimosas with quantities below), measure 1/2 cup chilled sparkling wine and 1/2 cup chilled fresh orange juice. If making a single large serving, use the full cup measures in the ingredient list.

Optional liqueur

If you like a slightly boozier, more complex flavor, add 1/2 tablespoon orange liqueur to each serving. Stir gently once; do not shake.

Combine

Tilt a chilled flute or coupe slightly and pour the orange juice first to about half the glass. Slowly top with chilled sparkling wine poured down the side to preserve bubbles and prevent overflow. This typically yields a 1:1 ratio (equal parts juice and wine).

Sweeten if needed

Taste and, if the orange juice is very tart, add up to 1/2 teaspoon simple syrup per serving and gently stir once with a bar spoon.

Garnish & finish

Express a little orange zest over the drink if using, then float an orange slice or twist on the rim or in the glass. Serve immediately while effervescent.

To prepare a pitcher: combine equal parts chilled orange juice and chilled sparkling wine in a chilled pitcher just before serving. Add orange liqueur to taste if desired. Do not pre-mix far in advance or you'll lose carbonation—mix and serve within 10–15 minutes.