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Ingredients
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Classic Mimosa
Method
Classic Mimosa
- 1
Chill ingredients
Place the champagne (or other sparkling wine) and the orange juice in the refrigerator for at least 2 hours so both are very cold. Cold liquids preserve bubbles and produce a brighter drink.
- 2
Prepare glassware
Use a champagne flute or tulip glass. If desired, rinse briefly with cold water and chill the glass in the refrigerator or freezer for a few minutes prior to serving.
- 3
Optional sweetening
If you prefer a sweeter Mimosa, add up to 1 teaspoon of simple syrup to the flute before adding the orange juice and sparkling wine. Start with less; you can always add more.
- 4
Assemble the Mimosa
Pour the chilled orange juice into the flute so it fills roughly one-third of the glass (about 1/3 cup). Slowly top with chilled champagne (about 2/3 cup) poured gently down the side of the glass to preserve bubbles. The usual ratio is 1:1, but many prefer slightly more sparkling wine for a drier finish — adjust to taste.
- 5
Garnish and serve
Garnish with an orange slice or twist on the rim. Serve immediately while the bubbles are lively.
- 6
Notes on variations
For different flavors, substitute orange juice with blood orange juice, pineapple juice, or peach purée for a Bellini-style variation. For a nonalcoholic version, use quality sparkling water or nonalcoholic sparkling wine in place of champagne.