Nothing screams brunch quite like a mimosa. It’s the perfect blend of “I’m classy” and “I also enjoy day drinking.” Champagne brings the bubbles, OJ adds that bright citrus kick, and together, they create pure, sparkling magic. Whether you’re hosting a fancy brunch or just living your best lazy weekend life, a classic mimosa is always the move. Here’s how to make the perfect one:
P.S. Anyone else feel bad for the pregnant chick in the stock photo who has to drink lemonade instead of a mimosa?
Classic Mimosa
Nothing says good vibes like a mimosa in hand. Perfect for sharing (or not) with your brunch crew!
Ingredients
- 1 bottle chilled champagne or sparkling wine (750 ml)
- 2 cups chilled orange juice (480 ml)
- orange slices or twists for garnish (optional)
Instructions
- Chill Everything: Ensure your champagne or sparkling wine and orange juice are well chilled. You can also chill the champagne flutes for an extra touch of elegance.
- Measure and Pour:Pour 3 ounces (about 90 ml) of champagne or sparkling wine into each flute. This will use up about half of the bottle. Top each glass with 3 ounces (about 90 ml) of chilled orange juice.
- Garnish and Serve:Garnish each glass with a fresh orange slice or twist, if desired.Serve immediately to enjoy the perfect balance of bubbles and citrus.
Notes
Tips for the Best Mimosas:
- Use freshly squeezed orange juice for a more vibrant and fresh flavor.
- For a sweeter mimosa, consider using a sweeter sparkling wine or adding a splash of triple sec.
- To make a larger batch in a pitcher, combine the champagne and orange juice right before serving to keep the bubbles intact.
