Virgin Mimosa

Before you start

A classic mimosa is orange juice and dry sparkling wine, usually half and half. The wine adds dryness, acidity and fine bubbles. Plain lemon-lime soda makes the virgin version cloyingly sweet, so this recipe uses a dry sparkling base instead: non-alcoholic sparkling wine if you have it, or sparkling water with a splash of white grape juice and a little lemon.

Order and temperature matter. Pour the sparkling base first, then the juice, so the two mix without stirring and the bubbles survive. Everything should be cold before you start, and the orange juice should be strained so pulp does not make the drink foam over.

Ingredients

• 75 ml (2½ oz) dry non-alcoholic sparkling wine — or 60 ml sparkling water plus 15 ml white grape juice
• 75 ml (2½ oz) fresh orange juice — chilled and strained
• 1 dash fresh lemon juice — only if using the sparkling water option
• 1 thin strip orange peel or a small orange wedge — optional garnish

Method

1. Chill the flute in the freezer for 10 minutes, and keep the sparkling base and orange juice in the refrigerator until you pour.
2. Squeeze the oranges and strain the juice through a fine strainer. Pulp encourages foaming and makes the drink look cloudy.
3. Tilt the flute and pour the sparkling base slowly down the side, to about half full.
4. Top slowly with the orange juice. It will mix on its own as it sinks; do not stir.
5. If you used the sparkling water option, add a dash of lemon juice for brightness. Garnish with a twist of orange peel and serve immediately.

Tips for success

• Use a ratio of 1:1 for a classic look, or 2 parts sparkling to 1 part juice for a lighter, drier drink.
• Navel oranges give a sweet, low-acid juice; blood oranges or Cara Cara make a prettier, more complex mimosa.
• For a brunch bar, set out chilled bottles and juices in ice buckets and let guests pour their own.

Substitutions

Non-alcoholic sparkling wine

Sparkling apple or white grape juice works but is much sweeter. Use 2 parts juice to 1 part soda water to dry it out.

Orange juice

Grapefruit juice makes a sharper, more bitter drink. Pineapple juice is sweeter and foams more, so pour very slowly.

Fresh juice

Pasteurized not-from-concentrate orange juice is a good choice and is safer for vulnerable guests, though it tastes a little less bright.

Variations

Cranberry-orange

Replace a third of the orange juice with unsweetened cranberry juice and garnish with a few cranberries.

Mango mimosa

Use 60 ml mango nectar in place of the orange juice for a thicker, tropical drink.

Troubleshooting

It foams over the top of the glass

The juice was poured too fast or was pulpy. Strain the juice, tilt the glass and pour the sparkling base first.

It tastes too sweet

Switch to a drier sparkling base or sparkling water, and add a dash of lemon juice.

It goes flat quickly

Warm ingredients lose bubbles fast. Chill everything and pour right before serving.

Storage

Serve immediately after pouring. Fresh orange juice keeps covered in the refrigerator for up to 1 day, though the flavor fades after a few hours. Recap opened non-alcoholic sparkling wine with a stopper and use within a day.

Safety notes

Fresh-squeezed orange juice is unpasteurized. Pasteurized juice is the safer choice for children, pregnant people, older adults and anyone with a weakened immune system. Non-alcoholic sparkling wine may contain up to 0.5% alcohol by volume.