Mimosa Carafe Recipe

Chill Components

Ensure both the champagne (or Brut) and any Prosecco used are well chilled (ideally 40°F / 4–7°C). Keep bottles in the refrigerator until ready to assemble.

If using both Champagne and Prosecco, pour 3 cups of the chilled champagne into the carafe first, then add 1 cup Prosecco. This creates a balanced sparkling base with a slightly lighter body.

Strain freshly squeezed orange juice through a fine-mesh sieve into a measuring cup to remove pulp and seeds for a smooth mouthfeel (if you prefer pulp, skip straining). Measure 4 cups of orange juice.

If using blood orange or grapefruit juice for added color and brightness, strain and measure 1 cup and set aside.

Gently pour the 4 cups of orange juice into the carafe over the sparkling base. Then add the additional 1 cup of blood orange or grapefruit juice. Pour slowly to reduce excessive foaming.

Taste the mixture. If you prefer a sweeter mimosa, stir in up to 2 tablespoons of simple syrup and taste again; adjust by small increments.

If serving immediately and you want chilled glasses rather than watering down the carafe, fill each champagne flute with a few ice cubes or briefly chill glasses in the freezer. If you prefer the carafe chilled, add 1–2 cups of ice to the carafe now; note that ice will dilute over time.

Garnish the carafe by floating 6–8 thin orange slices on top and tucking 4–6 mint sprigs along the rim or floating lightly. This makes the presentation attractive and adds a subtle aroma.

Serve immediately: tilt each flute and pour slowly, filling glasses about three-quarters full to preserve bubbles. For consistent proportions, aim for roughly 1 part sparkling to 1.25 parts juice per glass (adjust to taste).

Leftovers: Keep any remaining mimosa chilled in the refrigerator and consume within 6–8 hours for best effervescence. Refrain from re-corking sparkling wine and expect some loss of carbonation over time.