Chill everything well. Place the bottle of sparkling wine and orange juice in the fridge for at least 3 hours. Cold ingredients keep the bubbles lively and the drink crisp.

Prep your juice. If using fresh oranges, juice them and strain out excess pulp. You want a smooth pour that won’t foam too much.

Set up your glasses. Use flute glasses if you have them, or any narrow glass to help the bubbles last longer. No ice in the glass—ice waters down the drink.

Add a flavor accent (optional). For each glass, add 1–2 drops of orange blossom water or 1/2 ounce elderflower liqueur. You can also add 1/4 ounce Grand Marnier for a richer orange note.

Pour the sparkling wine first. Fill each glass about halfway with dry sparkling wine. Pour slowly down the side to preserve bubbles.

Top with orange juice. Add an equal amount of orange juice to the wine. The classic ratio is 1:1, but you can go 2:1 wine to juice if you prefer it drier, or 1:2 for a softer, brunch-friendly sip.

Garnish. Add a thin citrus wheel to the rim or float a raspberry for color. A small mint sprig or edible flower makes it feel festive.

Serve immediately. Mimosas are best when freshly mixed—crisp, cold, and sparkling.

For a pitcher. Combine 1 bottle (750 ml) chilled sparkling wine with 3–4 cups chilled orange juice in a cold pitcher just before serving. Add liqueur to taste, then pour gently into glasses.