Mimosa Service Recipe

Chill bottle

Place the bottle of brut in an ice bucket with ice and a splash of water, or chill in the refrigerator for at least 3 hours until well chilled (around 7°C/45°F).

Chill carafe

Fill the carafe with ice (or place the carafe in the fridge/freezer for 20–30 minutes) to chill it before adding juice. If using two juices, use two carafes and chill both.

Prepare juices

If using fresh orange juice, strain pulp through a fine mesh if a smoother texture is desired. Measure about 750 ml (approximately 3 cups) of orange juice and 750 ml of cranberry juice if offering both. Keep juices cold in the refrigerator until service.

Empty carafe and add juice

Discard the ice from the chilled carafe(s). Pour the chosen juice(es) into the chilled carafe(s): orange juice in one, cranberry juice in the other (if offering both). Fill each carafe up to about 900 ml/1 L capacity to leave headspace for pouring.

Prepare glassware

Arrange champagne flutes on a tray or table. Optionally place a thin slice of orange or lemon on a small plate near the flutes for guests to garnish their mimosas.

Open the bottle

Remove foil and loosen the wire cage while keeping a thumb on the cork. Hold the bottle at a 45° angle, gently twist the bottle (not the cork) while steadying the cork, and ease the cork out with a soft pop to avoid foaming over.

Pouring method

For each serving, fill the flute one-third with chilled juice (about 60–75 ml) then top with chilled brut (about 120–150 ml). Pour the sparkling wine gently down the side of the flute to preserve bubbles and minimize foam. Adjust proportions to guest preference (common ratio 1:2 sparkling to juice or 1:1 for a fruitier drink).

Alternative pre-mix (not recommended long-term)

If guests prefer, you may pre-fill flutes up to 80% and top with sparkling when serving, but avoid fully premixing mimosas more than a few minutes ahead to preserve effervescence.

Garnish and serve

Optionally place an orange or lemon slice on the rim or float a thin slice in the flute. Serve immediately while the brut is still lively and juices are cold.