Mimosa Service Recipe

Chill

Place the bottle of Brut and the carafe in the refrigerator for at least 2 hours before service. Chill champagne flutes in the fridge or freezer (5–15 minutes) so they’re cold but not frosted.

If you have limited refrigeration space, nest the chilled bottle and carafe in an ice bucket for 10–15 minutes prior to serving.

Select the juice option requested by the guest: orange or cranberry. If guest requests pineapple (substitute), use pineapple juice instead and note the $1 upcharge.

If using fresh orange juice, strain to remove pulp for a smoother mouthfeel, if desired. Measure approximately 32 oz (about 4 cups) into the chilled carafe.

If using bottled juice (cranberry or pineapple), pour approximately 32 oz into the chilled carafe. Keep the carafe sealed or covered and return to refrigerator until service.

Prepare garnishes: cut 4 thin orange slices or twists. Rinse 8 raspberries or cranberries if using cranberry service. Place garnishes on a small plate for service.

If guests prefer the juice over ice, add up to 2 cups of ice to the carafe just before service. Note: adding ice will slightly dilute and chill the juice.

Open bottle safely

Keep the bottle pointed 45 degrees away from people and fragile items. Remove foil and loosen cage while keeping thumb over the cork. Hold the cork and gently twist the bottle (not the cork) until the cork eases out with a quiet sigh.

Wipe the bottle lip with a clean cloth to remove any sediment or foil scraps.

Initial pour to check

Pour a small 1–2 oz sample into a flute to check temperature and aroma. If it’s too cold and suppressing aromas, let the bottle rest 5–10 minutes at service temperature.

For each flute, fill about one-third to one-half with chilled juice (approximately 2–3 oz for a 6–8 oz flute). The typical ratio is 1 part juice to 1–2 parts sparkling wine depending on preference.

Hold the flute at a slight angle and gently pour the Brut down the side to top off the glass, leaving a small space at the top for bubbles. Pour slowly to preserve carbonation and reduce foam overflow.

Optional garnish: float an orange slice on the rim or drop 1–2 raspberries/cranberries into the glass for cranberry service.

Repeat for remaining flutes. If serving to a table, present the carafe of juice and the remaining bottle of Brut so guests can top up themselves.

If guests prefer stronger or weaker mimosas, adjust the juice-to-wine ratio when pouring. Keep bottle chilled in an ice bucket between pours to maintain proper temperature.

Recork or reseal any remaining Brut with a sparkling wine stopper and store upright in the refrigerator for up to 2–3 days (best within 24 hours).

Cover and refrigerate any leftover juice; consume within 48 hours for best flavor. Rinse carafe and glasses promptly to prevent staining from juices.