When we work brunch events across Long Island and the Hamptons, there’s always one drink that gets people smiling before the food even lands: the Mimosa. Equal parts celebration and refreshment, it’s just quality bubbly kissed with fresh orange juice. The combo has been a brunch staple for decades—think hotel carts and Sunday newspapers—because it’s simple, bright, and endlessly easy to batch for a crowd.

While you’ll see it poured everywhere from bridal showers to holiday mornings, getting it right comes down to two things: a dry sparkling wine and cold, not-from-concentrate OJ. Below we share our bartender-approved ratios, the best bottles for the job, and exact pitcher math so you never run out mid-toast.