Classic Mimosa Recipe
Make the Classic Mimosa Recipe now: combine chilled sparkling wine and fresh orange juice for bright brunch bubbles.
Ingredients
- 1 (750 mL) bottle Champagne, prosecco, or cava, chilled
- 3 cups orange juice, 750 mL
Instructions
Step 1: Fill the flutes with chilled sparkling wine
Gently remove the chilled 750 mL bottle of sparkling wine from the fridge and steady it over a row of tall, slender champagne flutes. Tilt each glass slightly and pour the sparkling wine until the liquid reaches about the halfway point of each flute, letting the effervescence rise cleanly. Describe the pale straw color and the fine streams of bubbles climbing the inner walls of the glass; keep the motion calm and deliberate so the wine settles with a clear meniscus and a whisper of foam at the edge.
Step 2: Top with bright orange juice and serve
Bring a cold glass pitcher of freshly chilled orange juice close and pour slowly down the inner side of each flute to preserve lively carbonation, filling each glass to the rim. Watch a luminous, saturated orange column mingle with the sparkling wine, creating a delicate froth and a lively crown of microbubbles. Let the liquid settle so a thin, airy foam forms at the top and slight condensation beads the glass. Serve immediately on the painted pine wood surface, keeping the presentation simple and celebratory.
Notes
- Chill bottles and glasses before serving to preserve bubbles
- Pour orange juice slowly down the side of the glass to maintain carbonation
- Use fresh-squeezed orange juice for the most vibrant flavor
- Store unopened sparkling wine in the fridge; use a stopper for opened bottles
- Prepare a mimosa bar with different juices for easy hosting