Shellfish Free Mimosa
Few drinks feel as effortlessly celebratory as a well-made mimosa, and this one keeps things beautifully simple with just two real ingredients. Freshly squeezed orange juice makes all the difference here — it's brighter, fruitier, and far more vibrant than anything from a carton. Pouring the juice in first and then slowly topping with chilled sparkling wine keeps the bubbles lively and the ratio perfectly balanced in every glass. For anyone navigating seafood or shellfish concerns at a brunch gathering, this is the kind of drink you can pour confidently without scanning a single label. The optional orange garnish adds a little elegance that makes it feel like something you'd order at a nice restaurant, not just throw together at home. Serve immediately while everything is cold and fizzing, and don't be surprised if people ask for a second round before they've finished the first.
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Learn more →Ingredients
4 servings
- 1 bottle (750 ml) dry sparkling wine or champagne, well chilled
- 2 cups fresh orange juice (from about 4 large oranges), chilled
For serving
- 4 orange slices or twists, for serving (optional)
Instructions
- 1
Juice the oranges and chill the juice if not already cold. Both the juice and the sparkling wine should be well chilled before serving.
- 2
Pour 1/2 cup (about 3 oz) orange juice into each champagne flute.
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