Mimosa Flight Recipe
Make Mimosa Flight Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base components
Fruit juices for the flight
Garnishes and optional additions
Method
Prep
Chill components
Place the bottle of Champagne/sparkling wine and all juices in the refrigerator for at least 2 hours before serving so they are thoroughly chilled.
If desired, fill a large bowl with ice and set flutes or small glasses upside down on the ice to chill for 5–10 minutes. Empty ice and dry glasses before serving.
Build the flight
Set up flight
Arrange four champagne flutes or small wine glasses on a tray. For a classic mimosa plus three variations, you will prepare four drinks: Classic Orange, Grapefruit, Pineapple, and Peach.
Classic Orange Mimosa
Pour 1/4 cup (60 ml) chilled orange juice into the first flute. Slowly top with 3/8 cup (90 ml) chilled Champagne (pour gently down the side to preserve bubbles). Do not stir. Garnish with an orange slice on the rim or a thin twist.
Grapefruit Mimosa
Pour 2 tablespoons (30 ml) grapefruit juice into the second flute. Top slowly with 1/2 cup (120 ml) Champagne. If you prefer sweeter, add 1/2 teaspoon simple syrup before topping. Garnish with a grapefruit twist or a small raspberry floated on top.
Pineapple Mimosa
Pour 1/4 cup (60 ml) pineapple juice into the third flute. Top with 3/8 cup (90 ml) Champagne. Garnish with a small pineapple wedge or strawberry half on the rim.
Peach Bellini-style Mimosa
Spoon 2 tablespoons (30 ml) peach nectar or puree into the fourth flute. Gently top with 1/2 cup (120 ml) Champagne and allow the peach nectar to integrate slowly. If using thick puree, gently coax it down with a bar spoon so it blends lightly. Garnish with a thin peach slice or raspberry.
Serving and notes
Serve immediately after topping to preserve effervescence. Provide small spoons for guests who want to stir in the peach puree or simple syrup.
Adjust proportions to taste: roughly equal parts juice and sparkling wine is traditional, but many prefer a 1:2 juice-to-wine ratio. For a non-alcoholic flight, substitute sparkling water or non-alcoholic sparkling wine.
Scale quantities proportionally for larger groups; keep juices and wine chilled until just before serving to maintain bubbles.