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Mimosa Recipe

Name: Storyville Chicagos Mimosa Recipe
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 bottle (750 ml) chilled dry sparkling wine (Champagne, Cava, or Prosecco); 2 cups freshly squeezed orange juice; 6 to taste orange slices or twists for garnish; 2 tsp optional: triple sec or orange liqueur; 1 tsp optional: simple syrup

Inspired by Storyville Chicago

Time15m

Serves6

Make Mimosa Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Champagne & Fruit

1 bottle (750 ml) chilled dry sparkling wine (Champagne, Cava, or Prosecco)2 cups freshly squeezed orange juice6 to taste orange slices or twists for garnish2 tsp optional: triple sec or orange liqueur1 tsp optional: simple syrup

Method

Assembly

Chill components

Place the bottle of sparkling wine and freshly squeezed orange juice in the refrigerator for at least 2 hours (or keep bottle on ice) so both are well chilled. A cold champagne and juice preserve bubbles and balance sweetness.

Prepare glassware

Select 6 chilled champagne flutes (or coupe glasses). If desired, rinse glasses with cold water and chill in the freezer for 10–15 minutes before serving.

Optional liqueur syrup

If using triple sec or simple syrup, pour about 1/2 teaspoon triple sec (or 1/4 teaspoon simple syrup) into the bottom of each flute. This adds a hint of orange sweetness — optional and based on taste.

Combine juice and sparkling wine

Pour fresh orange juice into each flute, filling to about one-third full (approximately 2 tablespoons to 1/4 cup per glass depending on flute size). Immediately top gently with chilled sparkling wine, pouring slowly down the side of the glass to preserve bubbles. Aim for roughly a 1:1 to 1:2 ratio of sparkling wine to juice depending on preference (classic is equal parts).

Adjust sweetness

Taste one glass and, if desired, add up to 1/4 teaspoon simple syrup or a drop more triple sec to a glass to sweeten. Stir very gently once if added, being careful not to break carbonation.

Garnish and serve

Garnish each flute with an orange slice or twist on the rim. Serve immediately while sparkling wine is fizzy and cold.