Mimosa Recipe

Chill glassware and sparkling wine

Place champagne flutes in the refrigerator or freezer for 10–15 minutes to chill. Keep the bottle of Champagne or sparkling wine in the refrigerator until ready to serve; ideally it should be well chilled (around 40°F / 4–7°C).

Open the bottle

Hold the bottle at a 45° angle pointing away from people. Remove the foil and loosen the wire cage while keeping your thumb over the cork. Twist the bottle (not the cork) gently until the cork releases with a quiet pop.

Pour the sparkling wine: Fill each chilled flute about two-thirds full with Champagne or sparkling wine (approximately 3 fl oz per serving if serving 4), pouring slowly down the side of the glass to preserve bubbles and minimize foam.

Prepare the orange juice

If using fresh oranges, roll them on the counter to loosen juice, cut in half, and juice until you have the required amount. Strain if you prefer pulp-free juice. Use fresh juice for best flavor; bottled juice is acceptable but may be sweeter.

Add juice to flute: After pouring sparkling wine two-thirds full, top each glass with fresh orange juice until nearly full (approximately 1 fl oz per serving if serving 4). For a classic 1:1 ratio Mimosa, pour equal parts sparkling wine and orange juice into each flute (about 3 fl oz each for a 6 fl oz flute). Stirring is not necessary — a gentle tilt and pour is sufficient.

Garnish each flute with an orange slice or twist on the rim, or float a thin orange wheel or halved strawberry in the drink for a decorative touch.

Serve immediately while the drink is chilled and effervescent.