Bottomless Mimosas Recipe

Chill liquids

Place the champagne/sparkling wine and all juices in the refrigerator for at least 2 hours (or overnight) so everything is well chilled before service. Keep an ice bucket and bag of ice nearby to chill bottles during the event.

Prepare fruit garnishes

Wash all fruit. Slice oranges into 12 thin wheels or half-moons. Hull and halve the strawberries. Cut pineapple into bite-size chunks and place all fruit into separate bowls or shallow dishes for easy access.

Set up bar

Arrange chilled bottles, pitchers of juices, optional flavor add-ins, bowls of fruit, ice bucket, and flutes on a long table or counter. Place small spoons for add-ins and tongs or picks for fruit.

Standard mimosa assembly

For a classic mimosa pour, fill each champagne flute one-third with chilled orange juice (about 60 ml / 2 fl oz) and top gently with chilled champagne until the flute is nearly full (about 120 ml / 4 fl oz). Pour the champagne slowly over the back of a spoon if you prefer fewer bubbles. Do not stir — let the bubbles do the mixing.

Light mimosa option

For a lighter drink, use 40–50 ml orange juice and top with a mix of champagne and sparkling water (split roughly 3 parts champagne to 1 part sparkling water) so the flute remains crisp but less alcoholic.

Simple flavored mimosas (variations)

To make a peach bellini-style mimosa, substitute 40–60 ml peach puree or nectar in place of orange juice and top with champagne. For a pomegranate or cranberry mimosa use 40–60 ml of pomegranate or cranberry juice. For a sweet floral note add 5–10 ml elderflower liqueur per flute. If using grenadine, pour a small splash (5–10 ml) into the base of the flute and then add juice and champagne for a layered look.

Garnish and serve

Garnish each glass with an orange slice on the rim or float 2–3 raspberries or a strawberry half in the flute. Add a small mint sprig if desired. Serve immediately while the bubbles are lively. Keep bottles chilled and refill pitchers as needed for continuous service.

Label non-alcoholic juice options clearly and provide at least one non-alcoholic sparkling option so guests who do not drink alcohol can enjoy a bottomless-style experience.

Monitor consumption and pace service responsibly. Provide water pitchers and snacks or brunch items to accompany the mimosas.

If hosting a commercial or restaurant-style bottomless mimosa promotion, set a clear time limit (for example, 90 minutes per guest) and keep track of each guest's seating time.