Bottomless Mimosas Recipe

Chill everything

Chill all bottles of sparkling wine and juices in the refrigerator for at least 3 hours prior to service. Keep ice in the freezer or prepare an ice bucket to keep opened bottles cold.

If not using store-bought juice, squeeze enough fresh oranges to yield approximately 12 cups (about 24–30 medium oranges). Strain to remove pulp if you prefer a smoother mimosa. Place juices in large pitchers and keep chilled.

Slice orange wheels and halve strawberries. Wash raspberries, mint sprigs, and pineapple chunks. Place each garnish type into separate shallow bowls so guests can customize their drinks.

If you’d like a slightly sweeter mimosa station, prepare simple syrup (1 cup sugar + 1 cup water, heated until sugar dissolves, then cooled) ahead of time and chill.

Arrange chilled bottles of sparkling wine on ice in a bucket or on a chilled surface. Keep one bottle of each type opened and available. Keep additional bottles chilled nearby to replace as they empty.

Place pitchers of different juices next to the wines. Label each pitcher (Orange, Blood Orange, Grapefruit, Pineapple). Provide a ladle in each pitcher or allow guests to pour from a spouted dispenser.

Set out flutes, crushed ice, garnishes (orange wheels, berries, pineapple chunks, mint), simple syrup, and bitters. Provide a small tray of cocktail picks and stirring spoons so guests can dress their mimosas.

Start with a chilled flute. If desired, add a small splash (about 1/4–1/2 tsp) of simple syrup or one dash of orange/lemon bitters for added complexity.

Add fruit or a small amount of crushed ice to the flute if you like (optional). A couple of raspberries or a thin orange wheel work well.

Pour about 1/3 to 1/2 of the flute with juice. Standard ratio is 1 part sparkling wine to 1 part juice, but guests can adjust to taste. For a lighter drink pour more sparkling wine; for fuller fruit flavor pour more juice.

Top gently with chilled sparkling wine. Pour slowly down the side of the glass to preserve bubbles and avoid overflow. If using a rosé or flavored sparkling wine, guests can try mixing wines for variety.

Garnish with an orange wheel, a strawberry half, a few raspberries, a pineapple chunk, or a mint sprig. Serve immediately.

Keep extra bottles on ice and open replacements as bottles run low. If serving a large group, rotate bottles into a chill bucket immediately after opening to maintain temperature.

Provide non-alcoholic sparkling wine and plain juice for guests who prefer alcohol-free mimosas. Label alcoholic and non-alcoholic options clearly.

Encourage responsible drinking. Have water available and remind guests to eat while drinking, and arrange transportation options if needed.