Mimosa Recipe

Chill

Place the bottle of sparkling wine and a pitcher or bottle of freshly squeezed orange juice in the refrigerator for at least 2 hours before serving. Sparkling wine should be well chilled (ideally 40–45°F / 4–7°C).

Juice oranges (if using fresh)

If using fresh oranges, roll each orange on the counter to break up segments, then cut and juice until you have about 1 cup (240 ml) of juice. Strain if desired to remove pulp and seeds. Chill juice.

Use chilled flute glasses (recommended) or coupe glasses. Pour the orange juice into each glass first. For a single serving ratio, pour 1/4 cup (60 ml) orange juice per flute if making more than one; for the recipe quantities above (1 cup each) this makes roughly four 3/4-cup mimosas. Adjust according to desired ratio. The classic ratio is 1:1 (equal parts sparkling wine and orange juice) but a common serving is 2 parts sparkling to 1 part juice for a drier drink.

Slowly top each glass with chilled sparkling wine. Pour gently down the side of the glass or over the back of a spoon to minimize foaming and overflow. Fill to just below the rim (about equal parts wine and juice for a traditional mimosa).

Do not stir after adding the sparkling wine; gentle incorporation occurs while pouring and stirring will flatten the bubbles.

Garnish each glass with a thin orange slice on the rim or a small twist of orange peel. Optionally drop a fresh berry into the bottom of the glass for color and light flavor.

Serve immediately while the sparkling wine is lively and bubbly.