About this recipe

The quintessential brunch cocktail — bright, bubbly, and effortlessly elegant. A perfect mimosa is all about the ratio: equal parts chilled fresh orange juice and cold sparkling wine, poured gently to preserve every bubble. Simple, festive, and endlessly crowd-pleasing for any morning celebration.

Instructions

1. 1

   Chill everything ahead of time. Make sure your sparkling wine and orange juice are both very cold — ideally refrigerated overnight or in an bucket for at least 30 minutes before serving. Cold ingredients preserve carbonation and keep the drink refreshing.

2. 2

   Squeeze your orange if using fresh juice. You'll need about 4–5 medium navel orange for 3 cups of juice. Strain out seeds but feel free to leave some pulp if preferred. Chill the juice until ready to pour.

3. 3

   Set out 6 champagne flutes on a flat surface. For the classic 1:1 ratio, pour about 3 oz (roughly half a flute) of chilled orange juice into each glass first. Pouring juice first helps the two liquids mix gently without over-stirring.

4. 4

   Slowly top each flute with approximately 3 oz of sparkling wine, pouring it gently down the inside edge of the glass. This preserves the bubbles and prevents overflow. Do not stir — the carbonation will naturally blend the two.

5. 5

   Garnish each glass with a thin orange half-wheel perched on the rim, if desired. Serve immediately while the bubbles are lively and the drinks are ice cold.