Mimosa Set Up Recipe

Chill glassware

Place the champagne flutes in the refrigerator at least 15–30 minutes before service or fill them with ice water for 5 minutes, then dump and dry immediately before serving. Chilled flutes keep the mimosa colder longer.

Prepare ice bucket

Fill the ice bucket about two-thirds full with ice. Add a little water if desired to keep the ice from melting too quickly. Place tongs or a scoop nearby so guests can handle ice hygienically.

Set up juice carafe and jigger

Pour the chilled orange juice into the pitcher or carafe. Place the measuring jigger/shot glass next to it so guests or servers can portion juice (recommended 1.5–3 fl oz per flute depending on pour preference).

Chill sparkling wine

Ensure the bottles of champagne or sparkling wine are well chilled (about 45°F / 7°C). If not pre-chilled, place them in the ice bucket for 20–30 minutes prior to service, or submerge in an ice-water bath for 10–15 minutes until adequately cold.

Garnish preparation

Slice 6 thin orange wheels or make 6 twists. Place them on a small plate or dish near the carafe so guests can add a garnish to their flute.

Service guidance

To assemble a classic mimosa, instruct servers or guests to pour about 1.5–2.5 fl oz (45–75 ml) of orange juice into each chilled flute, then top slowly with chilled champagne, pouring down the side to preserve bubbles. Aim for approximately a 1:2 or 1:3 ratio of juice to Champagne, adjust to taste. Optionally, stir gently once with the back of a spoon or allow bubbles to integrate naturally. Add an orange slice or twist to the rim of each flute as garnish.

Refill & maintenance

Keep the ice bucket topped up as needed and replenish the chilled sparkling wine and orange juice. Replace used garnishes and wipe any drips from the serving area to maintain a tidy setup.