Mimosa Recipe

Chill glass and ingredients

Place the champagne flute(s) in the freezer for 5–10 minutes or fill them briefly with ice water to chill. If your orange juice is not cold, place the container over ice or briefly refrigerate so the finished cocktail is bright and refreshing.

Prepare orange juice

If using whole oranges, cut 2–3 medium oranges in half and juice them until you have about 4 oz (120 ml) of fresh juice per serving. Strain the juice through a fine mesh sieve into a pitcher to remove pulp and seeds if you prefer a smoother texture. Taste and adjust — choose sweeter oranges for a fruit-forward Mimosa or slightly tangier ones for more brightness.

Assemble the Mimosa

Hold the chilled flute at a slight angle and pour 4 oz (120 ml) of fresh orange juice into the glass, filling it about half to two-thirds. Slowly top with 3 oz (90 ml) of well-chilled Prosecco poured gently down the side of the glass so it effervesces without foaming over. Pouring slowly preserves bubbles and prevents overflow.

Garnish and serve

Garnish with one orange slice or a thin orange twist on the rim. Serve immediately while the Prosecco is still lively. If you chilled the glass with ice water, discard the ice water before pouring.

Notes

Adjust the ratio to taste: more Prosecco for a drier drink or more orange juice for a fruitier, non-alcohol-forward cocktail. For a single larger bottle service, maintain roughly a 2:3 ratio of juice to Prosecco by volume.