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Ingredients
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Sparkling Wine & Juice
Glassware & Ice (optional)
Method
Sparkling Wine & Juice
- 1
Chill
Chill the Prosecco and the orange juice in the refrigerator for at least 2 hours prior to assembly. Do not put ice directly in the serving glass — ice will dilute the drink and flatten the bubbles.
- 2
Prepare glass
If desired, place a chilled champagne flute or coupe in the freezer for 5–10 minutes or rinse with cold water and drain so the glass is cold.
- 3
Optional sweetening
If you prefer a sweeter mimosa, stir 1/2 teaspoon simple syrup (or sugar) into the orange juice until dissolved. Taste and adjust — remember Prosecco adds sweetness too.
- 4
Combine
Pour 1/2 cup (about 120 ml) chilled orange juice into the chilled flute, filling it roughly one-third to one-half full. Gently and slowly pour 1/2 cup (about 120 ml) chilled Prosecco down the side of the glass so it layers and retains bubbles. Avoid pouring directly into the center to minimize foam overflow.
- 5
Garnish & serve
Optional: float an orange wheel or a small orange twist on the rim. Serve immediately while the Prosecco is still fizzy.
Glassware & Serving Notes
- 6
If making multiple mimosas at once, keep Prosecco and orange juice chilled separately and combine just before serving. For a consistent ratio, use equal parts Prosecco and orange juice (1:1) or adjust to taste (2:1 Prosecco:OJ for drier, bubblier). Do not add ice to the glass to preserve effervescence.