The Best Classic Mimosa

Make The Best Classic Mimosa with chilled sparkling wine and fresh orange juice for effortless brunch sparkle.

Ingredients

• 1 (750ml) bottle chilled dry sparkling wine
• 3 cups (750ml) chilled orange juice, we recommend freshly squeezed orange juice
• 1/2 cup (120ml) Grand Marnier, optional for Grand Mimosas

Instructions

Step 1: Add Grand Marnier (optional) and pour the sparkling wine

If you’re making Grand Mimosas, add one tablespoon of Grand Marnier into each of eight chilled champagne flutes first; otherwise skip this and proceed with the wine. Next, gently pour chilled dry sparkling wine into each flute until it is half full. Pour slowly to encourage a steady column of fine, effervescent bubbles — note the pale straw-gold liquid, the delicate bead of carbonation rising, and the cool condensation forming on the glass. Aim for even volume in every glass so the subsequent orange juice top will sit consistently across the set.

Step 2: Top with fresh orange juice and finish the mix

Using chilled, freshly squeezed orange juice, top each flute until the liquid reaches just below the rim so the wine and juice marry with a lively shimmer. Pour with a steady hand to preserve effervescence; you’ll see a soft gradient where the golden wine blends into the bright citrus, tiny pulp flecks suspended near the surface, and a thin foamy crown from the juice meeting the bubbles. Taste and adjust: for a brighter, more citrus-forward drink use a higher juice ratio, for more sparkle keep the wine-forward balance.

Step 3: Present the mimosas and serve

Arrange the finished mimosas as a small cluster for service: three elegant slim flutes in a neat trio or the full set of eight for a larger spread. The final drink should read as sunny, translucent yellow with persistent micro-bubbles rising in delicate streams and a very slight whitening of froth along the rim where juice met wine. Serve immediately while chilled and effervescent, with any used bottle, a jigger, and the popped cork and cage nearby as tasteful, minimal props.

Notes

• Chill glasses and ingredients well to preserve effervescence.
• Use freshly squeezed orange juice for brightest flavor.
• Measure Grand Marnier so it does not overpower the balance.
• Do not reheat or try to re-carbonate a poured mimosa.
• Garnish simply with an orange twist or wheel for elegance.