Mimosa Recipe
Make Mimosa Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Champagne & Sparkling Wine
Juice
Optional additions
Method
Preparation
Chill glassware and ingredients
Place champagne flutes (or coupe glasses) in the refrigerator or freezer for 10–15 minutes so they are chilled. Keep the bottle of sparkling wine and freshly squeezed orange juice cold until ready to serve.
Prepare orange juice
If using fresh oranges, roll each orange firmly on the counter to loosen the juice, cut in half, and squeeze until you have the required 1 cup (about 3–4 medium oranges). Strain through a fine sieve into a measuring cup to remove pulp if you prefer a smoother texture.
Mixing the Mimosa
Add orange juice to flute
Pour 1/2 cup (120 ml) of chilled fresh orange juice into each chilled champagne flute. For a classic 50:50 ratio, fill the glass halfway with juice. If making multiple Mimosas, proportionally distribute the juice among flutes.
Top with sparkling wine
Hold the flute at a slight angle and slowly pour 1/2 cup (120 ml) of chilled sparkling wine over the back of a spoon or directly down the side so the wine layers gently and minimizes foam. Pour until the glass is near the rim, leaving a small gap to avoid spillover.
Optional liqueur
If using, add 1/2 teaspoon of Cointreau or triple sec to each glass before topping with sparkling wine for a subtle orange-forward complexity. Stir gently once if added.
Garnish and serve
Garnish each flute with an orange slice or a small twist of orange peel. Optionally drop a fresh raspberry or a small mint sprig into the glass for visual appeal. Serve immediately while the drink is cold and bubbly.