The Best Classic Mimosa
Make The Best Classic Mimosa with chilled sparkling wine and fresh orange juice for an easy, celebratory brunch favorite.
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: Pour the sparkling wine
Place eight chilled crystal champagne flutes on the white quartzite surface and fill each one halfway with dry sparkling wine. Work deliberately so each glass shows a clear, even column of pale-gold liquid with a lively crown of fine effervescence — tiny, rapidly rising micro-bubbles clinging to the inner walls and forming a delicate foamy halo at the rim. If you’re making Grand Mimosas, spoon one level tablespoon of Grand Marnier into each empty glass first (the amber liqueur will nestle at the bottom beneath the wine). Keep everything neat: bottles and jiggers stay on the table, liquids contained inside clear vessels, no spills.
Step 2: Top with fresh orange juice
Gently pour chilled, freshly squeezed orange juice down the inside of each flute so it floats and blends with the sparkling wine, creating a layered, translucent gradient from honeyed-orange to pale-gold. Aim for a clean finish with a thin frothy cap where juice meets bubbles; the pulp should be minimal and the liquid should read bright, sunny and lucent through the glass. Let condensation bead faintly on the outside of the flutes for a cool, inviting look.
Step 3: Serve and enjoy
Bring three of the prepared flutes forward for the final close-up: present them together as a small trio on the same white quartzite, the mimosa liquid glowing a crisp, sunny-yellow with a fine, persistent effervescence and a subtle froth crown. Leave a couple of corks or the chilled bottle nearby as quiet, tasteful props on the surface — all vessels and props remain consistent with earlier panels. Capture the inviting translucence, the delicate bubbles, and the slight condensation that promises chilled refreshment.
Notes
- Chill both the sparkling wine and orange juice well before serving
- Use a fine mesh strainer to remove excess pulp for a clearer drink
- Add Grand Marnier sparingly; one tablespoon per glass is plenty
- Reseal leftover sparkling wine with a champagne stopper to preserve bubbles
- Serve immediately after mixing for best effervescence