Mimosa Recipe

Chill components

Place the bottle of champagne and the orange juice in the refrigerator for at least 2 hours before serving so both are well chilled. Mimosas are best served cold; avoid ice in individual flutes to prevent diluting bubbles.

Prepare glassware

Select clean, chilled champagne flutes. If you like, chill the glassware by placing flutes in the fridge or filling briefly with ice water and then emptying and drying right before pouring.

Optional flavor base

If using crème de cassis or an orange liqueur, add 1/2 teaspoon to the bottom of each flute for a slightly sweet, colored twist. This is optional — skip if you prefer a classic two-ingredient mimosa.

Pour orange juice

Pour about 2 ounces (approximately 1/4 cup) of chilled orange juice into each flute. The standard ratio is roughly 1 part juice to 1 part champagne, but you can adjust to taste (common ranges are 1:1 to 1:2 champagne:juice).

Top with champagne

Slowly pour chilled champagne into each flute over the back of a spoon or down the side of the glass to preserve bubbles, filling until the flute reaches the top (about 2-3 ounces or more depending on flute size and preferred ratio). Expect gentle foaming—pour slowly to control overflow.

Garnish and serve

Garnish each flute with an orange slice or twist on the rim. Serve immediately so the drink is at its fizzy peak.

Batch serving (optional)

To serve a crowd, combine chilled orange juice and chilled champagne in a large pitcher or punch bowl right before serving. Use a ratio of 1:1 for an equal mix or 1 part juice to 2 parts champagne for a drier drink. Add ice to the pitcher only if some dilution is acceptable; otherwise keep components cold and mix immediately prior to serving.