Mimosa Bottle Service Recipe

Chill bottle and juices

Refrigerate the Tavistock Prosecco and the selected juices (orange, grapefruit, and/or cranberry) for at least 2 hours before service so everything is well chilled. If short on time, place the Prosecco bottle in an ice bucket filled with ice and cold water for 20–30 minutes.

Prepare garnishes

While chilling, slice oranges into thin wheels and cut grapefruit into wedges. Rinse fresh cranberries and keep them chilled. Place garnishes on a small platter near service area.

Fill a champagne bucket or large ice bucket with 4 cups of ice and enough cold water to surround the bottle. Place the chilled bottle of Prosecco in the bucket on ice to keep it cold throughout service.

Arrange clean champagne flutes (6–8) or stemless glasses, depending on preference. Set out a small pitcher or carafe for each selected juice so guests (or staff) can mix to taste. If offering optional add-ins, place them in small pourers or spoons beside the juices.

Choose juices

Ask the guest to select two juices from orange, grapefruit, and cranberry. Provide the corresponding pitchers/carafes on the service tray.

Standard pour ratio

For a classic mimosa, pour roughly 1 part juice to 2 parts Prosecco (about 1/3 juice, 2/3 Prosecco). For a 6–8 fl oz flute, that is approximately 2 oz (60 ml) juice and 4 oz (120 ml) Prosecco. Adjust to guest preference (drier — more Prosecco; fruitier — more juice).

Pouring technique

Hold the flute at a slight angle and pour the juice first to avoid excessive foaming, then slowly top with Prosecco poured gently down the side of the glass. Fill to about 3/4 to allow room for garnish and minimize spillage.

Adding optional ingredients

If using orange liqueur, add 1/4 tsp (1.25 ml) to each glass before pouring juices for a subtle boost. If juice is very tart, offer 1/4 tsp simple syrup per glass to balance sweetness — add on request.

Garnish & serve

Garnish with an orange wheel or grapefruit wedge on the rim, or drop 2–3 fresh cranberries into the flute for a festive touch. Serve immediately while the Prosecco is bubbly and cold.

To pre-batch for quicker service, combine chosen juices in a chilled pitcher at a ratio of 1 part juice blend to 2 parts Prosecco in a separate chilled dispenser. For example, for about 8 servings: mix 2 cups total juice (1 cup each of two selected juices) with 4 cups Prosecco just before service to preserve bubbles. Do not pre-mix more than 15–20 minutes ahead to avoid losing carbonation.