Zero-proof Mimosa Recipe

Chill sparkling wine

Place the 200 ml bottle of Mionetto alcohol-removed sparkling wine in the refrigerator for at least 2 hours before serving so it is well chilled (ideally 6–8°C / 43–46°F).

When ready to serve, gently remove the bottle from the fridge and open carefully over a sink to avoid overflow. Pour slowly to preserve bubbles.

Select and measure juice

Choose one juice: pineapple, orange, or grapefruit. Measure 3 oz (about 90 ml) of the chosen juice per serving.

If using freshly squeezed juice, strain out pulp for a smoother mimic of a traditional mimosa; otherwise use chilled store-bought juice.

If you prefer a very cold drink with minimal dilution, chill your flute or coupe in the freezer for 5–10 minutes or place 1–2 ice cubes in the glass briefly and discard before pouring.

Combine juice and sparkling

Pour the measured 3 oz (90 ml) juice into a chilled Champagne flute or stemmed glass. Hold the glass at a slight angle and slowly top with 4–5.5 oz (120–160 ml) of the chilled Mionetto alcohol-removed sparkling wine (pour until glass is nearly full). Pour gently to preserve carbonation and minimize foaming.

Do not stir vigorously; a gentle spoon or a slight tilt-and-pour is enough to mix. Taste and adjust ratio if desired (standard is roughly 1 part juice to 2 parts sparkling).

Garnish the rim of the glass with an orange slice, pineapple wedge, or a grapefruit twist depending on the juice used. For pineapple, cut a small wedge and make a slit to perch on the rim; for grapefruit or orange use a thin twist or wheel.

Serve immediately while sparkling is lively. Provide a small cocktail napkin. If preparing multiple servings from the 200 ml bottle, scale the juice accordingly: one 200 ml bottle yields approximately 1.25–1.5 standard mimosas (depending on pour).