📖 Instructions

1. First, gather your ingredients: chilled Champagne or sparkling wine, fresh oranges (or other fruits of your choice), and any desired garnishes like berries or mint. Make sure your champagne is good quality; it makes all the difference!
2. Next, thoroughly wash the oranges and cut them in half. If you’re using other fruits, give them a good wash, too. For berries, no need to slice them up, just add them in whole. I love a nice big juicy strawberry in my Mimosa.
3. Now, using a juicer or a good old-fashioned manual juicer, extract the juice from the oranges. If you’re using a manual juicer, it is best to strain the juice to remove any seeds or pulp. Don’t strain too much; a little pulp adds to the rustic charm of the drink.
4. Gently pour the freshly squeezed orange juice into a champagne flute. Fill to approximately one-third full. Make sure to use a nice big champagne flute. Those tiny ones are just silly for mimosas.
5. Carefully top up the flute with chilled Champagne, leaving a tiny bit of space at the top for bubbles. Remember, it’s a delicate balance – don’t overfill.
6. Finally, garnish your mimosa with a fancy orange slice, a few berries or a sprig of mint. Get creative with the garnishes; they add so much visual appeal! I like to use a small cocktail pick for the fruit to keep my fingers clean.
7. Repeat steps 3-6 for as many mimosas as you’re making, or make a big pitcher of Mimosa and adjust accordingly. This is always a crowd-pleaser at brunches!