How To Make Mimosas

How To Make Mimosas: Mix chilled dry sparkling wine with 100% orange juice for bright, bubbly brunch drinks.

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 a chilled flute

Gently tilt a chilled champagne flute and slowly pour dry sparkling wine until the glass is about two-thirds full. Pour in a steady, quiet stream so the wine settles with a clear column of pale gold and a delicate crown of tiny rising bubbles; avoid splashing or stirring. Keep the bottle nearby on the painted white pine surface so you can see the cold glass, faint condensation beads on the bottle, and the empty space above the liquid ready to receive orange juice.

Step 2: Top with orange juice and garnish

Top the sparkling wine with chilled 100% orange juice until the glass is full, pouring slowly so the orange color gently blends and a soft gradient forms where citrus meets sparkle. Notice the texture change as the orange juice adds a velvety, slightly pulpy body and the effervescence from the wine creates a lively stream of fine bubbles. Do not stir — the visual separation and rising bubbles are part of the charm. Nudge an optional thin orange slice onto the rim for a fresh, glossy garnish if you like.

Step 3: Build a pitcher (for multiple servings)

For a larger batch, pour the chilled sparkling wine into a large clear glass pitcher, then top with your chosen amount of orange juice (I recommend about 1½ cups for balanced fizz-to-citrus). Pour slowly, keep the pitcher on the same white painted pine surface, and do not stir so the effervescence remains lively. Briefly refrigerate the pitcher for up to ten minutes if you want it extra chilled; the gentle separation and bubbles will remain visible through the glass.

Step 4: Serve immediately into flutes

When ready to serve, pour from the pitcher into chilled champagne flutes, letting each glass fill to the brim so the tiny bubbles rise in bright streams and a thin, shimmering foam settles at the top. Place each finished flute on a small marble plate for an elegant touch and add an orange slice to the rim if desired. Serve immediately while the drink is cold and effervescent.

Notes

• Chill the bottle and glasses well before serving.
• Use high-quality 100% orange juice for best flavor.
• For a mocktail, use nonalcoholic sparkling wine or sparkling water.
• Build pitchers shortly before serving to preserve bubbles.
• Garnish with a thin orange slice or a twist of zest.