Mimosa Flights Recipe

Chill all bottles of sparkling wine and the juices in the refrigerator for at least 2 hours before serving. Alternatively, fill an ice bucket with ice and water, submerge bottles for 20–30 minutes to chill quickly.

If making strawberry puree: hull 1 cup fresh strawberries and pulse in a blender until smooth. Strain through a fine mesh if you prefer a satin texture. Keep chilled.

Cut garnishes: slice orange wheels, halve strawberries, twist grapefruit peel into curls, and cut small pineapple wedges. Keep garnishes chilled on a tray.

Set up juices and bubbles

Arrange four pitchers or carafes: one with orange juice, one with grapefruit juice, one with pineapple juice, and one with strawberry puree. Place the three chilled bottles of sparkling wines nearby in the ice bucket.

Optional liqueur

If using elderflower liqueur, pour 3 tablespoons into a small pitcher to allow guests to add a teaspoon to their preferred pours. This step is optional and should be offered on the side.

Provide tasting glasses (or small flutes). For a standard tasting pour, each glass will receive about 2–3 ounces (60–90 ml) of juice and 3–4 ounces (90–120 ml) of sparkling wine, depending on glass size. Aim for roughly one third juice to two thirds sparkling by volume for balanced flavor.

Label each juice carafe with a small card (Orange, Grapefruit, Pineapple, Strawberry) so guests can easily identify them.

Standard Mimosa (Orange)

Measure 2.5 fl oz (75 ml) fresh orange juice into a flute. Slowly top with 3.5 fl oz (105 ml) Brut Champagne or Cava, pouring gently down the side to preserve bubbles. Garnish with an orange wheel on the rim.

Grapefruit Mimosa

Pour 2 fl oz (60 ml) fresh grapefruit juice into the glass. Top with 4 fl oz (120 ml) Prosecco. Garnish with a grapefruit twist and a mint sprig for brightness.

Pineapple Mimosa

Add 2 fl oz (60 ml) pineapple juice to the flute. Top with 4 fl oz (120 ml) Sparkling Rosé for a fruit-forward, slightly floral profile. Garnish with a small pineapple wedge.

Strawberry Mimosa

Spoon 1.5 fl oz (45 ml) strawberry puree into the glass (or 2 fl oz if you prefer more fruit). Gently top with 4 fl oz (120 ml) Brut Champagne or Sparkling Rosé. Stir briefly with the back of a spoon if needed to incorporate puree. Garnish with a halved strawberry on the rim.

If guests want a touch of elderflower: add 1 teaspoon (about 5 ml) elderflower liqueur to the glass before topping with bubbles.

Serve flights by offering three different small pours per guest (for example: Orange with Brut, Grapefruit with Prosecco, Strawberry with Rosé). Use a small tasting menu card describing each pairing.

Keep bottles in the ice bucket and top off glasses as needed. Replace juices if they warm — keep extras chilled in the refrigerator.

To reduce fizz loss, pour sparkling wine slowly and avoid stirring vigorously after topping. Encourage guests to taste in sequence from lightest to richest (grapefruit → orange → pineapple → strawberry) to appreciate differences.

Clean glasses between flights if guests prefer pristine bubbles, otherwise rinsing once is fine when moving between different flavor profiles.