Build Your Own Mimosas Recipe

Chill the 750 ml bottle of Mionetto 'Treviso' Prosecco in the refrigerator for at least 3 hours, or place in an ice bucket with water and ice for 20–30 minutes until well chilled.

Chill the juices in the refrigerator so they are cold when served. If making simple syrup, combine equal parts sugar and water in a small saucepan, heat until sugar dissolves, cool before using.

Prepare garnishes: slice oranges and peaches, rinse berries, and separate mint sprigs. Set out champagne flutes or coupes.

Standard Orange Mimosa

Pour about 3/4 cup (180 ml) chilled fresh orange juice into a chilled flute (fill roughly 1/3 of the glass). Slowly top with Prosecco, pouring down the side of the glass until the flute is nearly full (about 4–5 oz / 120–150 ml). Gently stir once if needed. Garnish with an orange slice or twist.

Bellini (Peach)

Spoon 1–2 tablespoons peach nectar or peach puree into the bottom of a chilled flute. Slowly top with Prosecco and gently stir to combine (about 4–5 oz / 120–150 ml Prosecco). Garnish with a peach slice.

Grapefruit or Cranberry Mimosa

Fill a chilled flute with about 1/3 chilled grapefruit juice or cranberry juice (3/4 cup / 180 ml). Slowly top with Prosecco to finish. Garnish with a few raspberries or a mint sprig.

Sparkling Tropical

Combine 1/4 cup pineapple juice and 1/4 cup orange juice (or use 1/2 cup pineapple total) in the flute, top with Prosecco. Garnish with a pineapple wedge or strawberry.

If desired, add 1/2 teaspoon Cointreau or a splash (about 1/2 oz / 15 ml) of peach schnapps to individual glasses before topping with Prosecco for extra flavor. Add a teaspoon of simple syrup to taste for added sweetness, or a squeeze (1 tsp) of lemon or lime juice for brightness.

Avoid vigorous stirring to preserve Prosecco's bubbles. Fill glasses no more than 3/4 full to prevent overflow when pouring and to leave room for garnish.

For a self-serve pitcher, combine chilled juices in a large pitcher: 2 cups fresh orange juice, 1 cup peach nectar, and 1 cup pineapple juice (or choose other combinations from the juices section). Add 1–2 tablespoons Cointreau or peach schnapps if using and stir gently. Keep the mixture well chilled with ice in a separate ice bucket or by adding ice to a small amount just before serving to avoid diluting.

When ready to serve, pour about 3–4 oz (90–120 ml) of the chilled juice mixture into each flute and top slowly with Prosecco until glasses are nearly full. Garnish each glass as desired.

Serve immediately after topping with Prosecco to preserve bubbles. Provide a small card or sign listing the available juice and liquor options so guests can build their own mimosa combinations.

Leftover Prosecco can be resealed with a sparkling wine stopper and stored in the refrigerator for up to 2–3 days; expect some loss of effervescence. Leftover juice mixture can be refrigerated for up to 48 hours; if using a pitcher with ice, discard remaining drinks after 24 hours.