Mimosa Flight Recipe

Chill the bottle of brut in the refrigerator for at least 3 hours or in an ice bucket for 20–30 minutes until very cold (around 45°F / 7°C). Keep it upright while chilling to minimize agitation.

Just before serving, gently remove the bottle from chill. Hold the cork and twist the bottle slowly to ease the cork out with minimal fizz; or use a champagne stopper opener. Pour a small test stream into a glass to ensure steady flow and minimal foam.

Keep all three juices chilled until ready to serve. If juices were refrigerated in larger containers, pour each into a small chilled pitcher or carafe for easier pouring at the table.

Taste each juice and, if desired, adjust by stirring in a light touch of water (1–2 teaspoons per cup) if a juice is excessively concentrated, or add a pinch of sugar/honey per cup if it tastes overly tart. Chill again briefly if adjusted.

Chill 6 champagne flutes in the refrigerator for at least 15 minutes or place them in an ice bucket for 5 minutes so the drink stays cold longer.

Place one chilled flute on your work surface. Pour approximately 1½ to 2 ounces (about 3–4 tablespoons) of the desired cold-pressed juice into the flute. Typical ratio is roughly 1 part juice to 2–3 parts sparkling wine, but start with less juice to preserve bubbles.

Hold the flute at a slight angle and gently pour sparkling wine down the side to top off the glass, filling to about ¾–7/8 full, leaving a small head (about ½ inch) to retain effervescence. Pouring slowly prevents excessive foam.

Garnish each flute with the matching fruit: an orange slice for orange juice, a grapefruit twist for grapefruit juice, and a small pineapple spear or wedge for pineapple juice. Rest garnish on the rim or float gently on top.

Repeat the juice portioning and topping with sparkling wine for the remaining five flutes so that you present a flight of three juices across the table. For tasting flights (one of each flavor per person), pour smaller total volumes: about 1 ounce juice + 2 ounces sparkling per flute.

Serve immediately. Provide small tasting notes or labels for each flute (Orange • Grapefruit • Pineapple) so guests know which juice they are sampling. Re-cork the bottle of sparkling wine and keep it chilled for refills.