Pimento Classic Mimosa Recipe

Chill glassware and ingredients

Place Champagne flutes in the refrigerator or freezer for 10–15 minutes so they are nicely chilled. Ensure the orange juice and sparkling wine are well chilled (ideally 40°F / 4–7°C).

Prepare orange juice

If using whole oranges, roll them on the counter with your palm to loosen juices, then slice and squeeze to yield fresh juice. Strain through a small fine-mesh sieve into a measuring cup to remove pulp if a silky texture is desired. Taste and, if very tart, stir in up to 1/4 tablespoon simple syrup.

Assemble the mimosa

Hold the chilled flute at an angle and pour 4 oz (about half) of orange juice into the bottom of the glass. Slowly top with 4 oz chilled Champagne or other dry sparkling wine, pouring gently down the side to preserve bubbles and avoid overflow. Do not stir.

Garnish and serve

Garnish with a single thin orange slice or a small orange twist placed on the rim or floated in the glass. Serve immediately so the drink is effervescent and cold.

Notes on proportions

Classic mimosa is roughly 1:1 orange juice to sparkling wine. For a drier drink, increase sparkling wine to 5 oz and reduce OJ to 3 oz. For sweeter, reduce wine or add simple syrup to the juice before mixing.

Prepare batch juice

Measure 24 oz freshly squeezed and strained orange juice into a chilled pitcher or carafe. Taste and add up to 1 tablespoon simple syrup if needed, stirring to combine.

Keep cold

Hold the pitcher in an ice bath or refrigerated until ready to serve. Do not pre-mix with sparkling wine more than a few minutes ahead to preserve effervescence.

Service

For each serving, pour 3–4 oz orange juice into a chilled flute and top with about 4–5 oz chilled sparkling wine from a chilled bottle. Garnish each flute with an orange slice or twist and serve immediately.