Mimosa Recipe

Chill Prosecco

Ensure the Luca Paretti Prosecco has been chilled in the refrigerator for at least 4 hours (ideal 45–48°F / 7–9°C). Keep the bottle refrigerated until ready to pour to preserve carbonation and aroma.

Open the Prosecco just before assembling the drink. Hold the bottle at a 45° angle and gently twist the bottle (not the cork) to ease release of the cork while controlling foam and spray.

Squeeze oranges

Roll firm oranges on the counter to loosen juice. Halve 2–3 medium oranges to yield approximately 3 fl oz (about 90 ml) of juice per serving. Use a citrus juicer or reamer to extract juice. Strain through a fine mesh if you prefer pulp-free juice.

Taste the juice. It should be bright and slightly sweet; if oranges are exceptionally tart, you may balance with a small pinch of sugar dissolved in the juice (optional). Chill the juice briefly if it has warmed during squeezing.

Combine juice and Prosecco

Pour 3 fl oz of fresh-squeezed orange juice into a chilled Champagne flute. Slowly top with 9 fl oz of chilled Luca Paretti Prosecco poured down the side of the glass to preserve bubbles and prevent overflow. Do not stir; gentle pouring preserves effervescence.

If making multiple servings in a pitcher, combine juice and Prosecco in the ratio 1 part juice to 3 parts Prosecco just before serving. Keep the pitcher cold over a small ice bed, but do not add ice to the liquid or it will dilute the bubbles.

Garnish and serve

Garnish the flute with a thin orange slice or an orange twist on the rim. Serve immediately while effervescent. Provide a small napkin or coaster to catch any light overflow.

For a slightly sweeter Mimosa, substitute up to 0.5 fl oz of the Prosecco with 0.5 fl oz of triple sec or orange liqueur, or add 0.25–0.5 tsp simple syrup to the juice before combining. For a drier drink, increase Prosecco slightly to taste.