How to make Mimosas

How to make Mimosas

Learn how to make Mimosas with fresh orange juice, chilled sparkling wine, and a strawberry garnish for a bright, bubbly brunch.

Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Yield1

Ingredients

Instructions

Step 1: Pour the orange juice into the flute

Gently tilt a chilled champagne flute and pour fresh, cold orange juice until it fills roughly one-third of the glass. Focus on the bright, pulpy orange liquid settling in the tall slender flute — you can almost see the tiny suspended pulp and the cool sheen of condensation on the outside of the glass. Keep the motion deliberate and controlled so the juice forms a clear, luminous base that will catch the light in the final shot.

Step 2: Top with chilled sparkling wine and preserve the bubbles

Slowly top the orange juice with chilled brut or prosecco, pouring carefully so the sparkling wine crowns the juice with a rising column of fine, persistent bubbles. The result should be a lively, effervescent column: a warm golden sparkle sitting over the vivid orange layer, with microbubbles climbing the inner walls of the flute and a thin ring of foam at the surface — no stirring, just a gentle finish that preserves the texture and sparkle.


Step 3: Garnish with a fresh strawberry

Perch a bright, plump strawberry on the rim of the flute, stem and leafy crown intact, letting its glossy red skin contrast with the citrus-gold drink. The strawberry adds a natural, tactile counterpoint — soft seeds, slight sheen, and a juicy suggestion of sweetness — visually balancing the vertical elegance of the glass.

Step 4: Present and enjoy the final mimosa close-up

Place the finished mimosa on the painted white pine surface alongside a few scattered strawberries and another blurred flute in the background; admire the shimmering texture of the liquid, the tiny rising bubbles, the crisp glass rim, and the strawberry garnish. This is the moment to toast — the drink should look cool, bright, refreshing, and celebratory.


Notes