To a chilled Champagne flute or wine glass, add 3 ounces of the juice of choice (about halfway).
Add sparkling wine and gently combine juice into wine by lifting the juice mixture up into the wine with the spoon. Garnish with an orange slice.
Orange juice: Fresh-squeezed is best, and pulp-free makes for a smoother cocktail.
Dry sparkling wine: Any style will do. Choose French Champagne, Italian prosecco, Spanish cava or any variety of sparkling wine.
Orange slice: Or garnish with an orange twist, fresh berries, or fresh herbs.
Yield: This recipe makes one Mimosa cocktail.
Glassware: Mimosas are traditionally served in a fluted glass such as a champagne flute.
Big batch: To make a batch of 8 cocktails, combine 24 ounces (3 cups) orange juice and 24 ounces (3 cups) dry sparkling wine. Serve with glassware and orange slices on hand so guests can help themselves.
Orange liqueur: To boost the orange flavor, add 1/4 ounce (1 1/2 teaspoons) orange liqueur with the juice.
Bellini: Substitute peach juice for the orange juice (add 1/4 ounce peach schnapps if desired). Garnish with a fresh peach slice.
Puccini: Substitute Mandarin orange juice for the regular orange juice.
Rossini: Substitute strawberry purée for the orange juice.
Tintoretto: Combine equal parts pomegranate juice and dry sparkling wine.
Non-alcoholic: Substitute seltzer for the sparkling wine.
Kir Royale: Substitute 1/2 ounce (3 teaspoons) Crème de Cassis (a black currant liqueur) for the orange juice. Increase sparkling wine to 5 or 6 ounces, and garnish with a lemon twist or fresh berries.