Ca’del Bosco Mimosa Kit Recipe

Chill

Keep both bottles of Prosecco/Champagne chilled in the refrigerator until ready to serve (at least 2 hours) or in an ice bucket for 20–30 minutes before serving.

Juices

If using fresh oranges and grapefruit, squeeze to yield the specified amounts. Strain pulp if you prefer a smoother mimosa. Pour juices into separate small pitchers or carafes for easy self-service (orange, peach nectar, cranberry, grapefruit).

Garnishes

Rinse berries and mint. Hull and halve strawberries. Cut thin rounds of orange and make lemon twists. If rimming flutes, place 1–2 tsp of superfine sugar or vanilla sugar on a small plate.

Arrange chilled bottles of Prosecco/Champagne on ice or nearby. Set out the pitchers of orange juice, peach nectar, cranberry juice, and grapefruit juice. Place garnishes (orange slices, raspberries, strawberry halves, lemon twists, mint sprigs, edible flowers) on a tray.

Place optional liqueur (Cointreau/triple sec) and simple syrup on the station for guests who want a boozy or sweeter variation. Provide spoons or small ladles for juices.

If rimming: wet the rim of each flute with a lemon twist then dip into the superfine sugar to coat lightly. Set rimmed glasses aside to dry for a minute.

Pour about 2–3 oz (1/4 to 1/3 cup) of the chosen juice into a chilled flute. For a classic mimosa use orange juice; for variations use peach nectar for a Bellini-style, cranberry for a tart pink mimosa, or grapefruit for a slightly bitter twist.

Slowly top with Prosecco/Champagne, pouring gently down the side of the glass to preserve bubbles, until the glass is about 3/4 full (roughly 4–5 oz champagne depending on flute size). Leave some room to avoid overflow.

Optional: add 1/4 tsp of Cointreau or triple sec to the juice before topping with champagne for added orange complexity, or 1/4 tsp simple syrup for extra sweetness. Stir very gently once if needed — avoid vigorous stirring to preserve carbonation.

Garnish each glass: drop 1–2 raspberries or a strawberry half into the drink, or perch an orange slice or lemon twist on the rim. Add a small mint sprig or an edible flower for presentation.

Serve immediately to enjoy the bubbles at their best. Replace bottles on ice between pours to keep them chilled.

This kit serves 3–5 people depending on pour size. Average: plan ~6–8 flutes (3–5 people with 1–2 drinks each). Two standard 750ml bottles yield roughly 12–16 2–3 oz champagne pours when mixed with juice.

For nonalcoholic option: substitute sparkling water or a quality nonalcoholic sparkling wine in place of Champagne.

Leftover juice can be refrigerated up to 48 hours; keep opened sparkling wine chilled and consume within 1–2 days for best effervescence.