Mimosa Tower Recipe

Chill liquids

Place the chilled sparkling wine/Champagne and orange juice in the refrigerator for at least 2 hours before serving. If short on time, set bottles in an ice bucket for 20–30 minutes until well chilled.

If using Triple Sec or orange liqueur, add it to the orange juice and stir gently to combine. Reserve blood orange juice separately to create a color-varied top tier or to gently drizzle for gradation effect.

Prepare garnishes just before assembly. Thinly slice 12 orange wheels (about 2–3 mm thick) and cut a small slit in each wheel so they can sit on the rim of a flute.

Hull and halve strawberries if using. Keep mint sprigs and edible flowers chilled on a tray until ready to place on the finished tower.

Set up serving stand

Place your tiered stand or 3-tier tray on a stable, level surface close to the chilled bottles. Arrange two ice buckets or small bowls nearby for quick chilling or to keep extra bottles cold during service.

Arrange flutes

Position the 12 champagne flutes on the tower: 6 on the bottom tier, 4 on the middle, and 2 on the top (or another arrangement matching your stand). Make sure glasses are stable and evenly spaced so the tower looks balanced.

Fill glasses

To prevent overflow and preserve bubbles, pour orange juice first into each flute to about one-third full (roughly 50–60 ml per flute). Then gently top each flute with chilled sparkling wine, pouring slowly down the side of the glass until the liquid reaches just below the rim (roughly 90–100 ml sparkling wine per flute). If using blood orange juice for color variation, replace the orange juice in the top tier flutes with a small splash (about 20–30 ml) of blood orange juice before topping with sparkling wine to create a layered color effect.

If you added Triple Sec to the juice, reduce the sparkling wine slightly so the total volume per flute remains balanced and does not overflow.

Garnish each flute

Place one orange wheel on the rim of each flute. Add a halved strawberry on the rim or floating inside the glass if desired. Tuck a small mint sprig into the rim or rest it across the glass for aroma. Place edible flowers strategically on the tower tiers (not inside the drinks unless they are food-safe) to add color.

Keep chilled during service

Have extra chilled bottles in the ice buckets and top up flutes as guests take their drinks. Replace any glasses that become warm and keep garnishes in a chilled tray until used.

Follow the same assembly procedure but substitute sparkling water or non-alcoholic sparkling wine for Champagne. You may add a splash of orange blossom water (a few drops) to the orange juice for a fragrant note, and proceed with garnishing and serving as above.