Traditional Mimosas & 3 House Bloody Marys Recipe

Chill and Prepare

Make sure sparkling wine and orange juice are well chilled (at least 2–3 hours in the fridge). Keep flutes in the freezer for 10–15 minutes before serving if desired.

If you prefer a smoother mimosa, strain fresh-squeezed orange juice through a fine mesh sieve to remove pulp. Measure ingredients before assembling.

To assemble each mimosa, pour 2/3 cup (about 2 fl oz) chilled sparkling wine into a chilled champagne flute, then top with 1/3 cup (about 1 fl oz) fresh orange juice. Pour slowly to preserve bubbles.

If using orange liqueur, add about 1/4 teaspoon to each flute before the sparkling wine for a subtle aromatic boost (optional).

Garnish each flute with an orange slice or twist on the rim and serve immediately. Yields approximately 6 servings.

Prepare Glass Rims (optional)

Rub a lemon wedge around the rims of 3 highball glasses, then dip rims into a shallow plate of celery salt or a mix of kosher salt and smoked paprika for a seasoned rim.

Fill a shaker or large mixing glass with ice (about 2 cups total across servings). For three servings: add 6 oz vodka, 3 cups tomato juice, 3 tbsp fresh lemon juice, 2 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp prepared horseradish, 1 tsp celery salt, 1 tsp freshly ground black pepper, and 1/2 tsp kosher salt.

Gently roll or stir the mixture for 10–15 seconds to chill and combine. Do not vigorously shake (to avoid foaming). Taste and adjust seasoning: add more hot sauce for heat, more horseradish for bite, or more lemon for brightness.

Fill each prepared glass with ice. Strain or pour the Bloody Mary mixture evenly into the three glasses.

Garnish each with a celery stalk and a lemon wedge. Optionally add olives, cocktail onions, or a small skewer of pickled vegetables for an enhanced presentation.

Prepare rims if desired: rub glass rims with a lime wedge and dip into a plate of coarse kosher salt mixed with a pinch of chili powder.

In a mixing glass filled with ice (about 2 cups across three servings), combine 6 oz vodka, 3 cups tomato juice, 2 tbsp pickle brine, 2 tbsp fresh lime juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp prepared horseradish, 1/2 tsp kosher salt, and 1 tsp freshly ground black pepper.

Stir gently for 10–15 seconds to chill and integrate flavors. Taste and adjust: add extra pickle brine for tang, hot sauce for heat, or lime for brightness.

Fill three glasses with ice and divide the mixture evenly among them. Garnish each with a pickle spear and a celery stalk. Serve immediately.

Optional rim: rub a lime wedge around the glass rim and dip into smoked salt for a complementary smoky note.

In a mixing glass with ice, combine 6 oz blanco tequila, 3 cups tomato juice, 3 tbsp fresh lime juice, 2 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1 tsp freshly ground black pepper.

Stir for 10–15 seconds to chill and marry flavors. Taste and adjust seasoning as desired (more lime for acidity, more smoked paprika for smokiness).

Fill three glasses with ice, pour the mixture evenly into them. Garnish with a lime wedge and optional smoked salt rim, plus celery or pickled garnish if desired. Serve immediately.