Place all sparkling wines and juices in the refrigerator for at least 2 hours before serving. Chill flutes in the fridge or freezer (no more than 10 minutes) so the flight stays cold longer.

Prepare garnishes

Cut 3 thin orange wheels for garnish. Rinse raspberries and mint, pat dry. If using edible flowers, keep them refrigerated until serving.

Build the Flight

Glass 1 — Classic Orange Mimosa

Place one chilled champagne flute on a flat surface. Pour 1/4 cup (60 ml) chilled fresh orange juice into the flute. Top slowly with 1/4 cup (60 ml) Brut Champagne (or sparkling wine) poured gently down the side to preserve bubbles. Do not stir. Garnish with an orange wheel on the rim or floated slice.

Glass 2 — Blood Orange Prosecco

In the second chilled flute, add 1/4 cup (60 ml) chilled blood orange juice. Top with 1/4 cup (60 ml) Prosecco poured slowly. The deeper color creates a striking contrast. Float a raspberry or two on top and add a small mint sprig if desired.

Glass 3 — Passion Fruit Sparkling Rosé

Add 3 tablespoons (45 ml) passion fruit puree to the bottom of the third flute. Gently spoon in 1/4 cup (60 ml) sparkling rosé or Cava over the back of a spoon so the puree stays somewhat separated and creates a layered effect. If the puree is very thick, thin with 1 tablespoon (15 ml) chilled water and stir lightly before adding. Drop two raspberries into the flute and garnish with an edible flower if available.

Serving

Arrange the three flutes on a small serving board or tray from lightest to most fruit-forward (Brut Orange → Blood Orange Prosecco → Passion Fruit Rosé). Provide a small tasting note card describing each glass: 'Classic Orange', 'Blood Orange', 'Passion Fruit'. Serve immediately while bubbly.

Optional: Offer extra chilled juice and sparkling in small pitchers so guests can top up or re-balance sweetness to taste.