Chill the sparkling wine, cider and all juices at least 4 hours so everything pours cold without needing ice.

Set out 8 to 10 Champagne flutes alongside small pitchers of each juice.

Label each pitcher so guests know what they are pouring.

Build each mimosa by filling a flute halfway with sparkling wine, then topping with the juice of choice, roughly equal parts wine to juice for a balanced, bubbly glass.

Set out the sparkling cider pitcher separately, using the same ratio, for anyone skipping alcohol.

Garnish each finished glass with a skewered berry, an orange twist or a mint sprig, and serve immediately so the bubbles do not go flat.