Place the fresh orange juice and the non-alcoholic sparkling wine or ginger ale in the refrigerator for at least 2 hours before assembling the drink. Proper chilling is critical — cold temperature preserves carbonation and keeps the flavor sharp and refreshing rather than flat or overly sweet.

Select clean glasses and, if using ice, fill them just before pouring. Pre-chilling the glasses for 10–15 minutes helps maintain fizz stability and ensures the drink stays crisp longer. Avoid wet or warm glassware, which immediately dulls structure.

In a large pitcher or directly in serving glasses, combine the chilled orange juice and the sparkling component in a strict 1:1 ratio. Add the small pinch of fine sea salt and stir gently once or twice only. The goal is integration, not agitation — excessive stirring will flatten the drink before it reaches the table.

Taste the mixture briefly. If the orange juice is extremely sweet, add a small splash more sparkling component to maintain dryness. If the juice is sharply acidic, a few ice cubes or a thin orange slice in the glass can subtly soften perception without adding sugar.

Pour into glasses, garnish with orange slices and optional raspberries, and serve right away while bubbles are lively and aromas are fresh. Timing matters — mimosa-style drinks lose their charm quickly once carbonation fades.