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Ingredients
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Mocktail
Garnish
Method
Mocktail
- 1
Chill
Place the non-alcoholic sparkling wine (or sparkling water) and the orange juice in the refrigerator until very cold, at least 30 minutes if you have time. Place 4 champagne flutes in the fridge (or freezer for 5–10 minutes) so glasses are chilled when serving.
- 2
Optional — Juice the oranges
If you're using fresh oranges, cut the 6 medium oranges in half and juice them using a citrus juicer. Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp until you have 2 cups (480 ml) of juice. If you prefer pulp or are using store-bought juice, skip this step.
- 3
Chill the pitcher (optional)
If batching in a pitcher, add 1 cup of ice to the pitcher to chill it for 1–2 minutes, then discard the ice and dry the pitcher. This chills the vessel without diluting the drink when you assemble the mimosa.
- 4
Sweeten and taste
Pour the 2 cups of cold orange juice into the chilled pitcher (or keep measured for individual pours). If you like a slightly sweeter mimosa, stir in up to 2 tablespoons of simple syrup and taste; adjust up to 1 tablespoon more if desired. If you're serving individually, you can add syrup directly to the juice portion in each glass instead.
- 5
Combine gently
Right before serving, slowly add the 2 cups of very cold non-alcoholic sparkling wine (or chilled sparkling water) to the orange juice. If using a pitcher, pour the sparkling in slowly and stir once gently with a long spoon to combine — do not over-stir to preserve bubbles. For the classic presentation, pour orange juice into each flute first (about half full), then top with sparkling to fill the glass and maintain fizz.
Garnish
- 6
Prepare garnishes
Cut 4 thin orange slices from one or two oranges. If you like, make a small slit in each slice so it can sit on the rim of the flute. Pick 4 fresh mint sprigs and gently clap them between your palms to release aroma (optional).
- 7
Assemble and serve
If you mixed the batch in a pitcher, pour the no mimosa into chilled flutes, filling each about 3/4–full so it doesn't overflow when bubbles rise. Top any glass that needs more sparkle with an extra splash of the non-alcoholic sparkling. Garnish each glass with an orange slice (on the rim or floated) and a mint sprig. Serve immediately while the drink is fizzy.
