Mimosas Recipe

Chill

Place the sparkling wine bottles (total ~3600 ml — one ~720 ml bottle allocation per flavor for 6 servings) in the refrigerator for at least 3 hours or in an ice bucket for 20–30 minutes until well chilled (4–8°C). Chill glasses in the fridge or freezer for 10–15 minutes before serving.

If you prefer slightly lighter mimosas, have the optional club soda/sparkling water chilled and ready to add (used sparingly, about 15–30 ml per glass).

Prepare juice

Juice enough fresh oranges and strain through a fine sieve to remove pulp and seeds until you have 360 ml of smooth juice. Chill the juice until ready to assemble.

Assemble (per glass)

Measure 60 ml (2 fl oz) chilled orange juice into a flute. Gently top with 120 ml (4 fl oz) chilled sparkling wine. If desired, add 10–15 ml club soda for a lighter mouthfeel. Do not stir vigorously — a gentle swirl or two is enough to combine without losing bubbles.

Garnish & serve

Garnish each glass with an orange wheel or twist placed on the rim and serve immediately.

Make peach purée

Peel, pit and chop the peaches (about 5 peaches). Place in a blender with 60 ml simple syrup and 1 tablespoon fresh lemon juice. Blitz until smooth, about 20–30 seconds. Taste and add up to an extra 15 ml simple syrup if peaches are not sweet enough.

Strain (optional)

For an extra silky Bellini, press the purée through a fine mesh sieve using a spatula to remove any fibrous bits. Collect ~360 ml strained purée and chill.

Assemble (per glass)

Spoon or measure 60 ml (2 fl oz) peach purée into each flute. Slowly pour 120 ml (4 fl oz) chilled sparkling wine down the side of the glass to gently mix and preserve bubbles. Stir once gently with a bar spoon if needed.

Garnish & serve

Finish with a thin peach slice on the rim or floated on top, then serve immediately.

Make strawberry purée

Place hulled strawberries (450 g), 45 ml chilled simple syrup and 1 tablespoon lemon juice into a blender. Purée until smooth. Taste and add up to 15 ml more simple syrup if needed. For a seed-free finish, press the purée through a fine mesh sieve to yield ~360 ml; chill.

Assemble (per glass)

Put 60 ml (2 fl oz) strawberry purée into each flute. Top slowly with 120 ml (4 fl oz) chilled sparkling wine, pouring down the side to preserve effervescence. Gently swirl once to homogenize.

Garnish & serve

Garnish each glass with a whole strawberry on the rim or a small strawberry slice floated on top and serve immediately.

Make mango purée

Peel and chop 3 ripe mangoes and place the flesh in a blender with 1 tablespoon fresh lime juice and up to 30 ml simple syrup if extra sweetness is desired. Purée until very smooth. Optional: strain if you prefer a velvety texture. Chill ~360 ml purée.

Assemble (per glass)

Measure 60 ml (2 fl oz) mango purée into each flute. Carefully top with 120 ml (4 fl oz) chilled sparkling wine. Gently stir once to combine without losing too many bubbles.

Garnish & serve

Garnish with a delicate mango slice or thin lime wheel and serve immediately.

Prepare prickly pear purée or syrup

Carefully peel and dice prickly pears (wear gloves if necessary) or use prepared prickly pear syrup. Place the flesh in a blender with 1 tablespoon lime juice and 30 ml simple syrup if using fresh fruit. Purée until smooth. Press through a fine mesh sieve to remove seeds and pulp — you should have ~360 ml of brightly colored, smooth purée or syrup. Chill.

Assemble (per glass)

Place 60 ml (2 fl oz) prickly pear purée into each flute. Slowly top with 120 ml (4 fl oz) chilled sparkling wine. Stir once gently to combine.

Garnish & serve

Garnish each glass with an edible flower or a lime wedge for contrast and serve immediately.

Use chilled flutes or coupes for best bubbles. Have a fine mesh sieve, blender, chilled pitchers or small carafes, and measuring tools ready. If preparing for a group, pre-portion each purée into a small carafe (60 ml per serving) and keep chilled; open sparkling wine bottles when ready to serve to preserve carbonation.

Clean and dry garnish items (peach slices, strawberry, mango, orange twists) and prepare them on a small tray for quick finishing touches as you serve each mimosa.