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Ingredients
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Cocktail
Method
Cocktail
Prepare orange juice
Wash 2–3 ripe oranges. Cut in half and use a citrus juicer to extract fresh juice until you have 1 cup (about 2–3 oranges). Strain the juice through a fine mesh sieve into a measuring cup to remove pulp and seeds for a smooth mimosa. Chill the juice in the refrigerator if not already cold.
Assemble (single serving)
Pour 1/2 cup (about 120 ml) well-chilled Prosecco into a chilled flute. Slowly add 1/2 cup (about 120 ml) fresh strained orange juice. Pour the juice gently down the side of the glass to preserve bubbles. Do not stir vigorously; a gentle swirl is fine.
Assemble (pitcher / multiple servings)
If making for several people, fill a pitcher with 1 cup of ice to keep chilled, then add alternating layers of chilled Prosecco and orange juice (ratio 1:1). For 4 servings, use 4 cups Prosecco and 4 cups orange juice in individual pours or combine in a chilled pitcher and serve immediately to preserve carbonation.
Garnish and serve
Garnish each flute with an orange slice or a thin orange twist on the rim. Serve immediately so the cocktail remains bubbly.