Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mimosa
Method
Mimosa
- 1
Chill glass and ingredients
Place Prosecco bottle and orange juice in the refrigerator for at least 2 hours prior to serving. If you prefer an extra-chilled presentation, fill your champagne flute with ice cubes and cold water for 1–2 minutes, then discard before pouring.
- 2
Prepare orange juice
If using fresh oranges, cut 2–3 oranges in half and juice until you have 1 cup (about 240 ml) of juice. Strain briefly through a fine mesh strainer if you prefer pulp-free juice.
- 3
Pour juice into flute
Pour 1/3 of the flute with chilled orange juice (about 1/3 cup). This yields a classic 1:1 ratio when finished; adjust to personal taste if desired.
- 4
Add Prosecco
Slowly pour chilled Prosecco down the side of the glass to fill the remaining 2/3 of the flute (about 2/3 cup). Pouring gently preserves bubbles and prevents overflow. Do not stir.
- 5
Garnish and serve
Place an orange slice or twist on the rim of the flute for garnish. Serve immediately while the drink is bubbly and cold.