How To Make Mimosas
How To Make Mimosas: Mix chilled sparkling wine and orange juice for an effortless, celebratory brunch drink.
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
Slowly tilt a clean champagne flute and gently pour chilled dry sparkling wine until the glass is about two thirds full. Aim for a steady, thin stream so the bubbles form a lively column and cling to the glass walls; this preserves carbonation and creates that delicate bead of microbubbles along the rim. Keep the flute on the white quartzite surface while pouring — no stirring, no toppings yet — and enjoy how the pale gold liquid looks against the smooth matte stone.
Step 2: Top with fresh orange juice to finish the single serving
Carefully top the wine with chilled 100% orange juice, pouring just enough to fill the flute and create a soft gradient from straw-gold to bright citrus orange. Pour slowly so you get a gentle layering and a faint foam crown where juice meets bubbles. Do not stir; let the effervescence mingle on its own. If desired, rest a single thin orange slice on the rim or float a tiny wheel on top for a bright, aromatic garnish — simple, elegant, instant refreshment.
Step 3: Assemble a pitcher for multiple servings
For a pitcher, place a large clear glass pitcher on the quartzite and slowly pour the chilled sparkling wine into it, then add 1 ½ to 3 cups of chilled orange juice depending on how citrus-forward you want the batch. Aim for about 1½ cups as a balanced starting point. Combine the liquids gently by pouring so carbonation is preserved; do not stir vigorously. Cover and refrigerate the pitcher briefly (up to 10 minutes) if you want it extra cold before serving.
Step 4: Pour from the pitcher and serve the finished mimosas
When ready, pour the chilled mimosa from the pitcher into identical elegant tapered champagne flutes, filling each glass to the rim so the gradient and bubbles are showcased. Place a thin orange slice on the rim of each flute as an optional garnish. Serve immediately on the white quartzite surface so the bright orange hue and the sparkling texture read crisp and celebratory.
Notes
- Chill both wine and juice before assembling
- Adjust orange juice to taste, start with 1 ½ cups for a pitcher
- For best bubbles, combine gently and serve immediately
- Use fresh-squeezed orange juice for brighter flavor
- Keep a backup bottle chilled for refills