Build-your-own Mimosa Recipe

Chill and open

Chill the bottle(s) of sparkling wine in the fridge for at least 3 hours or in an ice bucket for 30 minutes. Just before serving, remove from chill and open carefully: hold at a 45° angle, twist the bottle (not the cork) and gently ease the cork out to avoid foam overflow.

If offering alternatives, keep both bottles chilled and open only as needed to maintain bubbles.

Use fresh or high-quality store-bought

If using fresh-squeezed juice, squeeze citrus and strain to remove pulp for a smoother pour. Measure approximately 3 cups of each selected juice to allow about 1/3 cup per 6–8 servings (adjust depending on guest preference). Keep juices chilled in pitchers over ice (ice in the pitcher, not in the flutes).

If guests prefer sweeter mimosas, provide the optional simple syrup separately. To make simple syrup: combine equal parts sugar and water, heat until sugar dissolves, cool before serving (4 tbs sugar + 4 tbs water yields about 4 tbs syrup).

Standard ratio

For a classic mimosa, pour 1 part chilled juice to 2 parts chilled sparkling wine. This is roughly 1/3 cup (80 ml) juice and 2/3 cup (160 ml) sparkling wine per flute (adjust to taste).

Step-by-step

1) Hold a chilled champagne flute at a slight angle. 2) Pour the juice first to about one-third of the glass. 3) Slowly top with sparkling wine, pouring down the side to preserve bubbles. 4) Do not stir. 5) Optionally add a drop of simple syrup before the wine if a sweeter drink is desired.

For a fuller-bodied flavor, substitute a 1:1 ratio (equal parts juice and sparkling) or let guests choose their preferred ratio.

Garnishing

Garnish each flute with the appropriate fruit: orange wheel for orange juice, pineapple wedge for pineapple, grapefruit twist for grapefruit, or a few fresh cranberries for cranberry. Slide the fruit onto the rim or float a small piece in the glass.

Add a mint sprig to glasses with pineapple or citrus for a fresh aroma. Do not add ice to the flute — use chilled glasses and chilled ingredients to keep the drink cold without diluting it.

Place pitchers of the three chosen juices and the chilled bottle(s) of sparkling wine on the service table so guests can build their own mimosas. Provide measuring jiggers or a small ladle for consistent pours.

Keep unused opened bottles sealed with a sparkling wine stopper and refrigerated; they will keep for 1–3 days depending on stopper quality. Discard leftover juice after 48 hours. Rinse glasses promptly to avoid sticky residue from juice.

Offer straw or toothpicks for garnishes and napkins for guests. Label the pitchers so guests know which juice is which.