Classic Mimosa Recipe
Fresh orange juice and prosecco
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Ingredients
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Mimosa
Method
Mimosa
Chill glassware and ingredients
Place champagne flutes in the refrigerator for at least 10 minutes before serving. Ensure the Prosecco is well chilled (ideally 40–45°F / 4–7°C). If using a pitcher, chill briefly over ice: add 1/2 cup ice to the pitcher, swirl for 30 seconds, then discard ice and any water.
Juice oranges
If using fresh oranges, roll them on the counter to loosen juice, then cut in half and juice until you have 4 oz (about 1/2 cup) of juice per serving. Strain through a fine mesh if you prefer pulp-free juice.
Assemble cocktail
Pour 4 oz fresh orange juice into each chilled champagne flute. Slowly top with 4 oz chilled Prosecco per flute, pouring gently down the side to preserve bubbles and avoid overflow. Do not stir.
Garnish and serve
Garnish each flute with an orange slice or twist on the rim. Serve immediately while the Prosecco is bubbly and cold.