Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bar Monica Mimosa Mix
Garnishes & service
Method
Bar Monica Mimosa Mix
- 1
Chill everything
Place the sparkling wine bottles and the orange juice in the refrigerator at least 2 hours before service so both are well chilled. If short on time, sit bottles and the juice in an ice bath for 15–20 minutes until cold.
- 2
Juice and strain (if using whole fruit)
If you are using fresh oranges instead of pre-bottled juice: cut the oranges in half and juice until you have 1500 ml total. Strain the juice through a fine sieve to remove pulp and seeds. Chill the strained juice.
- 3
Optional liqueur
If using elderflower or orange liqueur, pour 60 ml into a small mixing pitcher and gently mix with 1500 ml of chilled orange juice. Taste and adjust — keep the mixer chilled. This adds a subtle floral/citrus depth; omit if you want classic mimosas.
- 4
Mixing ratio guidance
We recommend a roughly 1:1 ratio for a classic mimosa. For 12 servings you have 1500 ml sparkling and 1500 ml orange juice — pour per glass about half sparkling and half juice (adjust to preference). To preserve bubbles, do not vigorously stir sparkling and juice together; pour carefully when assembling.
Garnishes & Assembly (Mimosa Tower)
- 5
Prepare garnishes
Slice the 3 oranges into 12 even wheels. Hulled and halve the 6 strawberries (each half will top a flute). Pluck 12 mint leaves and set aside. Keep garnishes chilled until service.
- 6
Arrange the tower base
Select a stable two-tier or stepped cake stand (or two nesting cake stands) on a level surface. On the bottom tier arrange 8 chilled flutes in a tight circle (standing upright). On the top tier place the remaining 4 flutes centered above the bottom tier so you have a visually stacked 'tower' of 12 flutes.
- 7
Pour technique
To keep bubbles, pour each flute roughly 1/3 full with chilled orange juice first (about 60–80 ml), then slowly top with chilled sparkling wine until nearly full (another 60–80 ml), holding the bottle at an angle and pouring gently down the side of each flute. If you used optional liqueur, use the mixed juice when adding the juice portion. For consistency, pour in an assembly line so each glass receives the same amounts.
- 8
Garnish and finish
Float one orange wheel on the rim or slide it onto the rim of each flute. Add one strawberry half perched on the rim and a fresh mint leaf. Wipe any drips from flutes with a clean towel. Keep the tower in a cool place and serve immediately — mimosas are best within 15 minutes of pouring while sparkling is lively.
- 9
Serving notes & safety
Provide a small tray or tongs so guests can take a single flute without toppling the arrangement. If you need to prepare ahead, mix and chill the juice (and liqueur) up to 24 hours before, chill the bottles, and assemble/garnish at service time. Discard any opened sparkling left beyond a few hours — taste and fizz will degrade.
