Mimosa Recipe
Build your own with Ruffino Prosecco split & fresh Florida orange juice.
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Ingredients
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Mimosa (per serving)
For a 4-person pitcher
Method
Mimosa (per serving)
Chill and prepare
Chill the Ruffino Prosecco and freshly squeezed Florida orange juice until cold (about 2–3 hours in the refrigerator). Chill the glass if desired by placing it in the freezer for 10–15 minutes or filling with ice water for a few minutes, then discard the water.
Add juice
Pour 3 oz of fresh Florida orange juice into a chilled Champagne flute or coupe. For a slightly drier mimosa use 2.5 oz juice; for a fruitier one use up to 4 oz.
Garnish and serve
Optional: add 1 orange wheel or a twist to the rim. Serve immediately while bubbly. If using ice, add 2–3 cubes to a stemless glass before pouring, but avoid ice in a flute to maintain effervescence.
Pitcher method (4 servings)
Chill the bottle of Ruffino Prosecco and the orange juice well in the refrigerator for 2–3 hours. Chill the pitcher if possible.
Fill the pitcher with 12 oz freshly squeezed Florida orange juice. Add 1 cup of ice if you prefer the pitcher very cold, but note ice will dilute over time.
Slowly pour the entire chilled bottle of Prosecco into the pitcher, stirring gently once with a long spoon to combine. Pour gently to retain bubbles.
Ladle or pour into chilled flutes, aiming for roughly 3 oz juice and 1 split worth of Prosecco per serving. Garnish each glass with an orange slice and serve immediately.