Build Your Own Mimosa Recipe

Chill the bottle of house sparkling wine thoroughly (ideally 3–4 hours in the refrigerator or 30–45 minutes in an ice bucket).

Just before assembling, gently open the sparkling wine and pour 1.5 cups into a measuring cup or directly into flute glasses, dividing if making multiple servings.

Single Serving Ratio

For one standard mimosa, use a 2:1 ratio of sparkling to juice. Measure 0.75 cups of your chosen juice (orange, grapefruit, cranberry, pineapple, blood orange, or peach nectar). If you want a lighter, bubblier drink, reduce juice to 0.5 cups and increase sparkling slightly.

If mixing juices (for example orange + pineapple, or blood orange + cranberry), keep total juice volume at 0.75 cups.

Ensure the juices are chilled. For best flavor, use fresh-squeezed orange, grapefruit, or blood orange when available; use high-quality cranberry, pineapple, or peach nectar otherwise.

Pour the measured juice into each flute or into the glass holding the sparkling wine, leaving room for the bubbles.

If desired, add 0.25 cups of crushed ice to the glass for a colder presentation (note: ice will dilute the drink—optional).

Taste the mimosa. If you prefer it sweeter, stir in up to 0.5 teaspoon simple syrup and gently combine with a bar spoon. Adjust to taste.

Garnish according to juice choice: orange/orange juice — orange wheel on rim; grapefruit — grapefruit twist; pineapple — pineapple wedge; cranberry — a few fresh cranberries on a cocktail pick; peach — thin peach slice on rim; blood orange — blood orange wheel. Place garnish on the rim or float in the glass.

Serve immediately while sparkling is lively. Recommend one serving per recipe quantities. If making multiple servings, scale ingredients maintaining the 2:1 sparkling-to-juice ratio.