Ultimate Mimosa Bar

A colorful, self-serve mimosa bar featuring chilled dry sparkling wine, four juice options, fresh fruit, and mint. It takes only 10–15 minutes to assemble after everything has been properly chilled.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 18 servings

Ingredients Method Notes

Ingredients

Sparkling Wine and Juices

3 750 ml bottles Chilled Champagne, Prosecco, or another dry sparkling wine
3 cups Chilled orange juice
1 1/2 cups Chilled pineapple juice
1 1/2 cups Chilled cranberry juice
1 1/2 cups Chilled grapefruit juice or peach nectar

Fruit and Garnishes

2 oranges Oranges, sliced into rounds or wedges
1 cup Strawberries, hulled and sliced
1 cup Raspberries or blueberries
1/2 cup Fresh mint leaves, optional

Serving

As needed Ice for keeping juice and fruit cold; do not add directly to sparkling wine
12–18 glasses Champagne flutes or 8-ounce glasses

Method

Step-by-Step

Refrigerate the sparkling wine and all juices several hours before serving so every ingredient is thoroughly chilled.
Wash and dry the fruit. Slice the oranges into rounds or wedges, hull and slice the strawberries, and leave the raspberries or blueberries whole.
Pour each juice into a clearly labeled carafe, pitcher, or bottle. Keep the juices cold until the bar is ready to assemble.
Arrange the sparkling wine in an ice-filled tub or bowl with the juices, fruit, mint, and glasses on the serving table. Keep ice around the bottles and juice containers, but never put ice directly into the sparkling wine.
Ask guests to pour 2 ounces of juice into a glass first, then slowly top it with 4 ounces of sparkling wine to reduce foaming. Garnish with an orange slice, berries, or mint and serve immediately.

Notes

Use dry or brut sparkling wine to balance sweet juices. Open one bottle at a time so the remaining wine stays fizzy. For a lighter mimosa, use equal parts juice and sparkling wine.