How To Make Mimosas
How To Make Mimosas: Mix chilled dry sparkling wine with 100% orange juice for bright, bubbly brunch drinks.
Ingredients
- 1 (750 mL) bottle dry sparkling wine, chilled
- 1 ½ to 3 cups 100% orange juice, chilled*
- optional garnish: orange slices
Instructions
Step 1: Pour the sparkling wine into the flute or pitcher
Slowly and deliberately pour the chilled dry sparkling wine into a sleek champagne flute until the liquid reaches roughly two-thirds of the glass. If you're making multiple servings, pour the sparkling wine into a large chilled pitcher instead, letting the pale, effervescent liquid settle with a glossy, bead-speckled surface. Keep the action gentle so the carbonation remains lively and visible; do not stir. This first action sets the airy, fizzy texture that defines a proper mimosa.
Step 2: Top with bright orange juice
Carefully top the flute or pitcher with chilled 100% orange juice until the glass is full or the pitcher reaches your desired volume (I recommend about 1 ½ cups of juice per pitcher). Pour slowly to preserve the sparkling wine's micro-bubbles and encourage a delicate, shimmering gradient where golden citrus meets pale champagne. Do not stir—allow the two liquids to marry naturally, creating a clear, bright orange hue dotted with tiny rising bubbles and a thin ring of foam at the surface.
Step 3: Chill the pitcher option (if using) and let the flavors settle
If you prepared a pitcher, cover it briefly and refrigerate for up to 10 minutes to let temperature and carbonation equalize; still, avoid stirring. The short chill rounds the edges of the bubbles and keeps the juice vibrant. Leave a few orange wheels or thin slices in a small bowl on the side to use as optional garnish—they should remain crisp, glossy, and fragrant.
Step 4: Pour, present, and garnish
Pour the finished mimosa from the pitcher into individual champagne flutes or, for a single serving, present the filled flute immediately. The final drink should be a luminous, golden-orange liquid with a fine stream of effervescence rising to the surface and a subtle sheen of condensation on the glass. Garnish each flute with a thin orange wheel perched on the rim if desired, and serve right away for best texture and sparkle.
Notes
- Use freshly chilled wine and juice for best bubbles
- Pour slowly and do not stir to preserve carbonation
- Reseal unused sparkling wine with a stopper and refrigerate upright
- Substitute prosecco, cava, or a nonalcoholic sparkling option as needed
- Adjust wine-to-juice ratio to taste