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Mimosa Recipe

Name: The Post Beer & Wine Gardens Mimosa Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 bottle chilled Champagne or dry sparkling wine (Brut Cava, Prosecco, or similar); 3 cups fresh orange juice; 6 pieces orange slices or twists (for garnish); 1 cup ice (optional, for chilling glasses); 0.5 tsp orange liqueur (Triple Sec, Cointreau) — optional, per glass; 0.5 tsp simple syrup or honey — optional, per glass; 6 pieces fresh berries (raspberries or strawberries) — optional, for garnish; 0.25 cups sparkling water or club soda — optional, to top

Inspired by The Post Beer & Wine Garden

Time20m

Serves6

Make Mimosa Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Classic Mimosa

1 bottle chilled Champagne or dry sparkling wine (Brut Cava, Prosecco, or similar)3 cups fresh orange juice6 pieces orange slices or twists (for garnish)1 cup ice (optional, for chilling glasses)

Optional Variations & Add-ins

1/2 tsp orange liqueur (Triple Sec, Cointreau) — optional, per glass1/2 tsp simple syrup or honey — optional, per glass6 pieces fresh berries (raspberries or strawberries) — optional, for garnish1/4 cups sparkling water or club soda — optional, to top

Method

Classic Mimosa

Chill

Place the bottle of sparkling wine in the refrigerator for at least 3 hours before serving. Also chill the orange juice and flute glasses. If you’re short on time, submerge the bottle in an ice bath (ice + water) for 20–30 minutes.

Prepare glasses

If desired, run an orange slice around the rim of each flute and optionally dip in superfine sugar for a sugared rim. For quick chilling, fill glasses with ice for 1–2 minutes, then discard ice and dry glasses before pouring.

Juice oranges (if using fresh)

If using fresh oranges, roll each orange on the counter to loosen juice, cut in half, and squeeze until you have about 3 cups of juice (approximately 8–10 medium oranges). Strain pulp and seeds through a fine mesh sieve for a cleaner texture.

Build the drinks

Pour about 1/2 cup (120 ml) of chilled orange juice into each flute (for 6 servings). Hold the bottle of sparkling wine at an angle and slowly top each flute with sparkling wine to fill, pouring gently down the side to preserve bubbles and prevent overflow. Typical ratio: 1 part sparkling wine to 3 parts orange juice by volume, but many prefer 1:1 to 2:1 (wine:juice) — adjust to taste.

Optional additions

If using orange liqueur or sweetener, add 1/2 teaspoon to each glass before topping with sparkling wine. For a lighter fizz, top each glass with up to 1/4 cup (60 ml) sparkling water or club soda after pouring the wine.

Garnish and serve

Garnish each flute with an orange slice or twist and, if desired, drop a fresh raspberry or sliced strawberry into the glass. Serve immediately while effervescent.

Optional Variations & Add-ins

Pomegranate Mimosa: Replace up to 1/2 cup of orange juice per glass with pomegranate juice for color and tartness. Garnish with pomegranate seeds.

Bellini-style: Use peach puree or nectar instead of orange juice. Stir gently before adding bubbles.

Grand Mimosa: Add 1/2 tsp orange liqueur to each glass for extra depth and aroma.