Restaurants›The Ozark Mill Restaurant at Finley Farms›Mimosa Recipe

Mimosa Recipe

Inspired by The Ozark Mill Restaurant at Finley Farms

Time10m

Serves2

Make Mimosa Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Classic Mimosa

1 cups Champagne or dry sparkling wine (Brut)1 cups Fresh orange juice (preferably freshly squeezed)1 each Orange slice or twist (for garnish)1/2 cups Ice (optional, for chilling juice)

Optional Variations & Accents (choose as desired)

1/4 tbs Triple sec or orange liqueur (optional, for extra orange flavor)1 cups Champagne or sparkling rosé (to substitute)1/2 tsp Simple syrup (if using tart juice or prefer sweeter)1 each Fresh strawberry or raspberry (for garnish/variation)

Method

Classic Mimosa

Chill glassware and ingredients

Place champagne flutes or stemmed glasses in the refrigerator or freezer for 10–15 minutes to chill. Keep the bottle of sparkling wine chilled in the fridge or an ice bucket.

Prepare fresh orange juice

If using fresh oranges, cut 2–3 medium oranges in half and squeeze to yield about 1 cup (240 ml) of juice. Strain through a fine sieve to remove pulp if you prefer a smoother drink. Optionally, chill the juice briefly over ice then discard the ice so the juice is cold but not diluted.

Measure and combine

Pour 1/2 cup of chilled orange juice into each champagne flute (for a 1 cup total serving split across two flutes) or, for a single serving as specified by this recipe (1 cup total), pour 1/2 cup orange juice into a flute and reserve the rest for another glass. For a single-glass serving using this JSON's ingredient amounts (1 cup each), fill the flute 1/3 with orange juice (about 1/3 cup) if you prefer the classic 1:1 ratio; otherwise follow the 1:1 ratio described in the ingredients: pour 1/2 cup orange juice then top with sparkling wine.

Add sparkling wine

Slowly tilt the glass and pour the chilled sparkling wine (Champagne or Brut) down the side to preserve bubbles and avoid overflow. For a 1:1 classic ratio, pour an equal amount of sparkling wine to orange juice (1/2 cup sparkling wine if serving one flute). The total in-glass should be about 1 cup (240 ml) for a larger flute serving; adjust proportions to taste.

Optional flavor accent

If using triple sec or orange liqueur, add 1/4 tablespoon to the orange juice before adding sparkling wine. If the juice is very tart, stir in up to 1/2 teaspoon simple syrup to balance sweetness.

Garnish and serve

Garnish the rim with a fresh orange slice, twist, or a whole berry. Serve immediately while the drink is effervescent.

Variations & Tips

Sparkling Rosé Mimosa: Substitute sparkling rosé for the Champagne to add a pink hue and berry notes. Follow the same proportions.

Bellini-style: Replace orange juice with peach purée (about 1/3 cup purée to 2/3 cup sparkling wine) for a peach Bellini variation.

Batch Preparation: For a party, combine chilled orange juice and (optional) a small amount of orange liqueur in a pitcher. Just before serving, top each glass with chilled sparkling wine to preserve bubbles. Plan about 3/4 cup total liquid per guest (adjust for glass size) and keep proportions roughly 1:1.

Avoiding flatness: Do not stir after adding sparkling wine; gently pour down the side and serve immediately to keep carbonation.