Mimosa For More Recipe

Chill

Place the bottle of Cava in the refrigerator for at least 3 hours prior to serving. Chill the orange juice in the refrigerator as well. If you prefer extra cold serving, chill the carafe briefly or prepare an ice-filled separate container (do not add ice directly to large quantities of juice if you want to avoid diluting flavor).

Prepare glassware and garnishes

Select flute glasses (or coupe/tulip if preferred). Slice oranges into wheels or thin half-moons for garnish. Rinse berries and drain well if using.

Pour the chilled orange juice into a clean 1.5–2 liter carafe. If you want the carafe to stay cold without diluting the juice, nest a small sealed container of ice inside the carafe or place the carafe on a shallow bed of crushed ice.

Add optional berries to the carafe for color and mild flavor—scatter them on top of the juice so they float attractively.

Open the bottle of Cava carefully: chill bottle well and tilt at a slight angle, remove foil and wire cage, hold cork and twist bottle slowly until cork eases out with a soft pop. Avoid violent popping to preserve bubbles.

For each glass: fill flute about one-third with orange juice (approximately 2–3 ounces or 60–90 ml). Slowly top with chilled Cava until the glass is nearly full (about 4–5 ounces or 120–150 ml), pouring the cava gently down the side of the glass to preserve effervescence and avoid overflow.

Garnish each glass with an orange wheel or a few berries on a pick if desired. Serve immediately.

Adjust ratio to taste—classic is 1:1, but many prefer 2 parts sparkling to 1 part juice for a lighter cocktail. For sweeter mimosas, use a touch of simple syrup (½ tsp per glass) or use blood orange juice for a fruitier profile. For a non-alcoholic version, substitute chilled sparkling water or non-alcoholic sparkling wine for the Cava.

If preparing for a crowd, keep the carafe of orange juice and the bottle of Cava separate and allow guests to build their own to ensure fizz remains lively.