Mimosa Or Bellini Recipe

Chill glassware and ingredients

Place flutes in the refrigerator or freezer for 10–15 minutes so glasses are cold. Make sure the Prosecco/Champagne is well chilled (40–50°F / 4–10°C).

Prepare peach puree (if making Bellini)

If using fresh peaches: pit and roughly chop 1–2 ripe peaches. Puree in a blender until smooth, then press through a fine-mesh sieve to remove fibrous bits. Measure 1.5 oz (about 3 tbsp) per cocktail. If peaches are not very sweet, stir in up to 1/2 tablespoon simple syrup per serving to taste.

Prepare orange juice (if making Mimosa)

If using fresh oranges: roll each orange firmly on the counter to loosen juice, then cut and juice. Strain through a fine sieve to remove pulp for a smoother drink. Measure 3 oz per cocktail.

Pour 3 oz (about half) of fresh orange juice into a chilled champagne flute.

Slowly top with 6 oz chilled Prosecco or Champagne poured gently down the side of the glass to preserve bubbles. Pouring slowly helps prevent overflowing.

Give the drink one gentle stir by tilting the glass and using a bar spoon to combine if necessary (avoid vigorous stirring to preserve effervescence).

Garnish with an orange slice or twist on the rim if desired. Serve immediately.

Spoon or pour 1.5 oz of peach puree into the bottom of a chilled champagne flute.

If puree is thick, gently swirl or stir the puree to loosen it so it will incorporate with the bubbles.

Slowly top with 6 oz chilled Prosecco or Champagne, pouring down the side to preserve bubbles and allow the peach to gently rise and mix. Do not overfill — leave a small gap at the top.

If the peaches were tart, add up to 1/2 tablespoon simple syrup to the puree before adding bubbles (adjust to taste).

Garnish with a thin peach slice on the rim if desired. Serve immediately.