À La Carte Or $41 Prix Fixe Recipe

Chill the prosecco and orange juice well beforehand (at least 1 hour). Pour 1 cup chilled fresh orange juice evenly into two champagne flutes (about 1/2 cup each). Slowly top each flute with 6.75 fl oz (about 200 ml) chilled prosecco, pouring gently down the side to preserve bubbles. Do not stir. Garnish each flute with a thin orange wheel or expressed lemon twist if desired. Serve immediately.

If using whole peaches, peel and purée 1 large ripe peach until very smooth, or use 1 cup peach purée/nectar chilled. Divide 1/2 cup peach purée between two chilled champagne flutes (about 2 tbsp each). Slowly top each with 6.75 fl oz (about 200 ml) chilled prosecco, pouring gently to mix naturally. Lightly stir once with a bar spoon if you prefer a more integrated drink. Garnish with a thin slice of peach or a small mint sprig. Serve immediately.

Prepare two highball or pint glasses: rub a lemon wedge around each rim and dip into coarse salt or celery salt to rim if desired. Fill a cocktail shaker or large mixing glass with 1 cup ice. Add 6 fl oz vodka (3 fl oz per cocktail), 2 cups bloody mary mix, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp prepared horseradish, and 1 tsp freshly ground black pepper. Shake briefly (5–8 seconds) to chill and integrate — or if you prefer less dilution, roll the mixture between two containers. Strain the mixture evenly into the two prepared glasses over fresh ice (about 1/2 cup ice per glass). Garnish each with a celery stalk, a lime wedge, and 3 cocktail olives on a pick. Serve with extra hot sauce or lemon/lime wedges on the side.

Estimated prep: chill bottles and juices ahead (1 hour). Preparing both cocktails for two guests should take about 10–15 minutes active time: set up garnishes, purée peach if needed (3–5 minutes), rim glasses and build Bloody Marys (5 minutes), then build Mimosas/Bellinis (2–3 minutes). Serve cocktails immediately while chilled and bubbly.