Mimosa Recipe
Bubbles with your choice of orange or pink grapefruit juice.
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Ingredients
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Base
Juice
Garnish
Method
Prepare Juice
- 1
Strain and taste
If using fresh-squeezed orange or pink grapefruit juice, strain the juice through a fine-mesh sieve into a measuring cup to remove pulp and seeds. Taste the juice and, if it seems too tart (common with grapefruit), stir in up to 1 teaspoon of simple syrup to balance acidity.
Assemble Mimosas
- 2
Chill champagne flutes (optional): place glasses in the refrigerator or freezer for 10–15 minutes so the drink stays colder longer.
- 3
Pour juice: fill each chilled flute about one-third full with the prepared orange or pink grapefruit juice (approximately 2.5 tablespoons/37 ml per 4 oz/120 ml serving; adjust for your glass size).
- 4
Top with sparkling wine: slowly pour chilled sparkling wine or Champagne down the side of the glass to fill, leaving a small head of bubbles. Pour gently to preserve bubbles and avoid overflow.
- 5
Garnish and serve: optional — float or perch a thin slice of orange or grapefruit on the rim or drop it into the glass. Add a mint sprig for aroma if desired. Serve immediately while effervescent.