Mimosa Recipe

Chill glassware

Place champagne flutes or coupe glasses in the refrigerator or freezer for 10–15 minutes so they are nicely chilled before assembling the cocktail.

Prepare orange juice (if using)

If using freshly squeezed orange juice: cut 2 medium oranges, roll them on the counter to loosen juice, then cut in half and juice until you have approximately 4 oz (120 ml) per serving. Strain if you prefer pulp‑free mimosas.

Prepare passion fruit or guava (if using)

For passion fruit: halve one fruit and spoon out about 1/2 fruit worth of seeds/pulp per serving and strain if you prefer no seeds (reserve a small spoonful of seeds for garnish if desired). For guava: use fresh or high‑quality juice; if using fresh guava, puree and strain to yield about 4 oz (120 ml) per serving.

Pour the fruit base: Hold the chilled flute at a slight angle and pour 4 oz (120 ml) of your chosen juice (orange, passion fruit, or guava) into the glass. This should fill roughly half the flute.

Top with prosecco: Slowly and gently pour 4 oz (120 ml) of well‑chilled Prosecco down the side of the glass so it mixes lightly with the juice. Pouring slowly preserves bubbles and prevents overflow.

Taste and adjust: Taste briefly. If the juice is very tart (especially some passion fruit or certain guava varieties), add up to 1/4 tsp simple syrup and gently stir once with a bar spoon to incorporate. Do not over‑stir—retain effervescence.

Garnish and serve: Garnish with an orange slice or twist, a small spoonful of passion fruit seeds, or a mint sprig as desired. Serve immediately while chilled and bubbly.