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Ingredients
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Beverages & Garnish
Method
Beverages & Garnish
Chill
Place the bottle of sparkling wine and the orange juice in the refrigerator for at least 2 hours so both are cold (mimosas are best served well chilled). If short on time, fill a large bowl with ice and water and submerge the unopened bottle for 20–30 minutes.
Prepare glassware and garnish
If desired, chill 4 champagne flutes by filling them briefly with ice water while other components chill. Cut orange slices: use 1 thin wheel per glass or separate wheels into segments for placing into the glass. If using berries, halve strawberries and keep raspberries/blueberries whole.
Assemble mimosas
For each serving, pour 1/4 cup (60 ml) chilled orange juice into a flute, filling roughly one-third of the glass. Slowly top with 1/4 cup (60 ml) chilled sparkling wine poured down the side of the glass so it mixes gently and preserves bubbles. Do not stir—let the wine and juice combine naturally.
Garnish and serve
Place an orange wheel on the rim or drop a small orange segment into each flute. Add 1 berry or a few small berries into the glass or onto the rim if desired. Serve immediately so the drink remains effervescent.
Notes
Adjust the ratio to taste: classic mimosas are 1:1 (equal parts), but many prefer 1 part juice to 2 parts sparkling wine for a drier cocktail. Use freshly squeezed orange juice for best flavor. If serving a crowd, keep juice and sparkling wine chilled separately and assemble just before serving to retain bubbles.