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Champagne Mimosa Recipe

Name: TAO Uptowns Champagne Mimosa Recipe
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 bottle chilled Champagne or dry sparkling wine; 3 cups fresh orange juice (preferably pulp-free); 6 pieces orange slices or twists (for garnish); 0.25 cups optional: orange liqueur (Cointreau or Grand Marnier); 2 tsp optional: simple syrup; 6 pieces champagne flutes (chilled); 1 cup ice (for chilling juice or pitcher, optional)

Inspired by TAO Uptown

Time15m

Serves6

Make Champagne 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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Classic Mimosa

1 bottle chilled Champagne or dry sparkling wine3 cups fresh orange juice (preferably pulp-free)6 pieces orange slices or twists (for garnish)1/4 cups optional: orange liqueur (Cointreau or Grand Marnier)2 tsp optional: simple syrup

Serve & Glassware

6 pieces champagne flutes (chilled)1 cup ice (for chilling juice or pitcher, optional)

Method

Classic Mimosa

Chill components

Place the bottle of Champagne (or sparkling wine) and the orange juice in the refrigerator for at least 2 hours before serving so both are very cold. If short on time, set the bottle in an ice bucket for 20–30 minutes.

Prepare glassware

Chill champagne flutes in the refrigerator or freezer for 10–15 minutes before serving. This keeps the drink colder longer and preserves bubbles.

Optional: sweeten or add liqueur

If you prefer a slightly sweeter or more complex mimosa, stir the optional simple syrup into the orange juice until dissolved. If using orange liqueur, measure 1 tsp (per flute) or up to 1/4 cup into a small pitcher and mix with the orange juice.

Assemble individual mimosas

Pour about 2–3 tablespoons (roughly 1–1.5 ounces) of orange liqueur into each chilled flute if using (optional). Fill each flute about one-third full with chilled orange juice (approximately 2–3 ounces per glass).

Top with Champagne

Carefully top each glass with chilled Champagne or sparkling wine, pouring gently down the side of the glass to preserve bubbles, until the glass is nearly full (about 3–4 ounces). The typical ratio is 1 part juice to 2 parts Champagne, but adjust to taste.

Garnish and serve

Garnish each flute with an orange slice or twist on the rim. Serve immediately so the drink remains effervescent.

Batch Preparation (optional)

To make a pitcher for a crowd, combine chilled orange juice and optional orange liqueur (and optional simple syrup) in a pitcher. Do not add the Champagne until just before serving to avoid losing bubbles. Keep pitcher on ice until ready.

When ready to serve, pour juice mixture into chilled flutes filling them one-third full, then top with Champagne directly from the bottle. Stirring is not necessary and will reduce effervescence.

If using ice to keep the juice pitcher cold, remove excess water from the ice melt before pouring to avoid diluting the juice.