Mimosa Recipe

Chill glassware and ingredients: place flutes in the refrigerator or freezer for 10–15 minutes. Ensure the brut and the orange juice are well chilled (about 38–45°F / 3–7°C).

If preparing the housemade orange juice (see next section), make it first and chill it thoroughly before assembling cocktails.

Measure and pour

Hold a chilled champagne flute at a slight angle. Pour 1 oz of the chilled housemade orange juice into the flute.

Add sparkling wine

Slowly top the flute with 4 oz of chilled brut sparkling wine, pouring gently down the side to minimize foam and preserve bubbles. Aim for a total pour of approximately 5 oz.

Optional sweetness adjustment

Taste the mimosa. If the orange juice is very tart and you prefer a sweeter drink, stir in up to 1/4 tablespoon of simple syrup and gently swirl once—avoid vigorous stirring to keep carbonation.

Garnish and serve

Garnish with an orange wheel or a thin orange twist on the rim. Serve immediately while bubbly.

Select and prepare oranges: use 1–2 ripe, regeneratively raised oranges per 1 oz of juice desired (about 1.5 oranges will yield ~6 oz). Rinse the oranges under cool water to remove any residue.

Cut and juice

Cut oranges in half crosswise. Use a manual or electric citrus juicer to extract juice until you have at least 1 oz per cocktail (this recipe proportion uses 1 oz). Strain through a fine-mesh sieve if you prefer pulp-free juice.

Quick chill

If the juice is warm, chill quickly by placing the juice container in an ice bath for 5 minutes or refrigerate until cold. Optionally stir in up to 1/4 tablespoon simple syrup per cocktail if oranges are under-ripe or tart.

Store briefly

Keep the juice chilled and covered; use within 24 hours for best flavor and freshness.