Mimosa Set Up Champagne Flutes, Ice Bucket & Orange Juice Recipe

Chill bottles

Place the Champagne or sparkling wine bottles in the refrigerator at least 3 hours before service or in a bucket of ice and water for 20–30 minutes until the bottles are well chilled (about 45°F / 7°C).

Prepare flutes

Wash and dry the champagne flutes. Arrange 8 clean flutes on a tray or bar area so they are easy to access. If serving immediately, chill flutes in the refrigerator for 10–15 minutes or place briefly in the ice bucket to cool.

Prepare orange juice

If using fresh oranges, roll each orange firmly on the counter to loosen juice, cut in half and juice until you have approximately 2 liters. Strain through a fine-mesh sieve into a carafe to remove pulp if you prefer a smoother drink. Taste and refrigerate until service.

Garnish slices

Slice 8 thin rounds from a fresh orange. Make a small slit in each slice so it can sit on the rim of a flute. Keep garnishes chilled on a small plate in the refrigerator until service.

Fill the ice bucket about three-quarters full with ice cubes. If you want a colder, slower-melting chill, add about 500 ml of cold water to create an ice slurry. Place the chilled Champagne bottles in the ice bucket, leaving room for tongs or a scoop. Keep additional ice nearby for guests who want to chill glasses or top off buckets.

Place the carafe of chilled orange juice next to the flutes. Lay out tongs or an ice scoop near the ice bucket and a bar towel for spills. Keep a corkscrew or Champagne opener handy to open bottles cleanly. Position napkins or small plates close to the serving area for garnishes and used bottle caps.

Open and pour

When ready to serve, remove a chilled bottle from the ice bucket. Hold the bottle at a 45° angle, grasp the cork or crown with a towel, and twist the bottle (not the cork) gently until the cork eases out with a soft pop. Pour sparkling wine into each flute to about half full (approximately 75 ml) to leave room for juice.

Top with juice

Top each flute with freshly chilled orange juice — pour gently to avoid overflow — aiming for a 1:1 ratio or to guest preference (about 75 ml juice). The finished Mimosa should have a clear separation of bubbles and juice that mixes when sipped.

Garnish & finish

Place an orange slice on the rim of each flute if desired. Offer guests additional ice, napkins, and a towel for handling bottles. Keep the remaining bottles in the ice bucket and replenish juice and glasses as needed.