"This ratio is based on the International Bar Association's classic mimosa recipe, which recommends using 75 ml (approximately 2.54 fluid ounces) of each liquid, resulting in a 5-ounce serving. The key to consistency is to make sure you're actually measuring the juice. If you're serving the cocktail in a 6-ounce glass, the 2.54-ounce juice pour should be just under half of the flute's volume. Next, slowly add your sparkling wine of choice until the glass is nearly full."
"Instead of pouring each glass individually, make a big batch for consistency. Whip up 10 servings by blending one 750-ml bottle of champagne or cava with just under half of a 64-ounce carton of orange juice (or 3.175 cups for precision). This amount fits perfectly into a 64-ounce carafe, allowing guests to serve themselves without the stress of playing bartender."
A 64-ounce bottle of orange juice yields about ten mimosas when mixed 1:1 with sparkling wine, using 75 ml (≈2.54 fl oz) of each for a 5-ounce serving. Accurate measurement matters; a 2.54-ounce juice pour is just under half of a 6-ounce flute. For consistency and convenience, prepare a large batch by combining one 750-ml bottle of champagne or cava with just under half of a 64-ounce carton of orange juice (about 3.175 cups) to fill a 64-ounce carafe. Doubling requires two bottles and the full carton. Ratios can be adjusted (2:1 or 3:1) to increase servings or reduce alcohol.
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