Mimosa Recipe

Chill glassware and ingredients

Place Champagne flutes (or other stemmed glasses) in the refrigerator or freezer for 10–15 minutes so they are nicely chilled. Ensure the sparkling wine and orange juice have been refrigerated for at least 1–2 hours prior to serving.

Prepare orange juice

If using whole oranges, roll them firmly on the countertop to break down membranes, cut in half, and juice until you have the required amount. Strain through a fine-mesh sieve into a measuring cup to remove pulp and seeds if you prefer a smoother Mimosa. Taste; if the juice is very tart, see optional additions.

Build the Mimosas

Fill each chilled flute about one-third with orange juice (approximately 1/3 cup per serving). Slowly pour chilled Champagne or sparkling wine down the side of the glass to fill the remainder (about 2/3 cup per serving). Pour gently so the bubbles remain lively and do not foam over.

Optional mixing

If using orange liqueur, add 1/2 teaspoon (approx. 2 tsp total divided among 4 servings) to each flute before adding orange juice or stir 1–2 drops into each finished glass. If the orange juice needs sweetening, add a few drops of simple syrup (about 1/4 teaspoon per glass) and gently swirl — avoid vigorous stirring to preserve bubbles.

Garnish and serve

Garnish each flute with an orange twist or a thin wheel perched on the rim. Serve immediately while sparkling wine is effervescent.

For variation, substitute part of the orange juice with other juices (peach nectar for a Bellini-style twist) or use a slightly sweeter sparkling wine. To make a deeper-flavored Mimosa, use freshly squeezed blood orange juice or add a splash (about 1/2 tsp) of orange liqueur per glass.