Mimosa Recipe

Carafe (half)

1. 1

   Chill components

   Place a bottle of Prosecco and a container of freshly squeezed or store-bought orange juice in the refrigerator for at least 2 hours so both are well chilled. Do not freeze.

2. 2

   Prepare carafe and garnish

   Select a half-sized carafe (approximately 750 ml capacity). If using garnish, wash and thinly slice 4 orange slices and set aside. If you prefer very cold glasses, place them in the freezer for 10–15 minutes or hold over ice briefly before serving.

3. 3

   Combine

   Pour 375 ml (half carafe) of chilled Prosecco into the carafe. Slowly add 375 ml of chilled orange juice to the carafe. Pour the juice gently down the side or over the back of a spoon to preserve bubbles as much as possible.

4. 4

   Taste and adjust (optional)

   Taste the mixture. If you prefer a drier Mimosa, add a little more Prosecco (up to 425 ml) or if you prefer juicier, add more orange juice (up to 425 ml). Stir very gently once or twice—do not vigorously stir to avoid losing carbonation.

5. 5

   Serve

   Pour into chilled champagne flutes or stemmed glasses, filling about 3/4 full. If desired, add an orange slice to the rim of each glass. Do not add ice directly to the carafe; if using ice, place it only in individual glasses.

6. 6

   Storage

   Serve immediately for best effervescence. If you must store, cover and refrigerate for up to 1 hour; expect significant loss of bubbles.