Champagne Mimosa Recipe

Juice the oranges

If using fresh oranges (recommended), roll each orange on the countertop to loosen juice. Cut oranges in half and juice them using a manual juicer or reamer into a pitcher or measuring cup until you have about 3 cups (≈720 ml) of juice. Strain through a fine mesh sieve if you prefer pulp-free juice.

Chill the juice

Place the freshly squeezed orange juice in the refrigerator or in an ice bath to bring it cold. Champagne and orange juice should both be well chilled (around 38–45°F / 3–7°C) for best flavor and preservation of bubbles.

Pour the juice

Hold each chilled flute at a slight angle and pour orange juice to fill roughly one-third of the glass (about 2–3 fl oz / 60–90 ml depending on flute size). For 6 servings, this uses about 12–18 fl oz (360–540 ml); the recipe proportions above yield roughly 6 standard flutes.

Top with Champagne

Slowly pour the chilled Champagne into the flute to top off the glass — pour gently down the side if needed to preserve bubbles and avoid overflow. Typical ratio: 1 part orange juice to 2 parts Champagne (about two-thirds Champagne). Adjust to taste for a stronger or lighter cocktail.

Garnish and serve

Garnish each flute with an orange slice or twist on the rim, or drop a halved strawberry into the glass for a colorful touch. Serve immediately while fizzy.

Serve right away after assembling; mimosas are best enjoyed immediately to keep the Champagne effervescent. If making in a pitcher for a crowd, combine chilled orange juice and Champagne just before serving and stir very gently once. Do not pre-mix far in advance or the bubbles will dissipate.

Variations: substitute some juice with sparkling rosé for a pink mimosa, or use blood orange juice for a deeper flavor and color.