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Ingredients
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Cocktail
Garnish & Tools
Method
Cocktail
- 1
Chill glass and ingredients
Place the champagne flute in the refrigerator or freezer for at least 5 minutes so it's well chilled. Keep the Prosecco chilled in the fridge until ready to pour.
- 2
Measure orange juice
Using the jigger, measure 90 ml of freshly squeezed orange juice. If you don't have a jigger, measure roughly 3 fl oz (about 6 tablespoons). Pour the orange juice into the chilled flute first — pouring juice first helps reduce excessive foam when you add the sparkling wine.
- 3
Top with Prosecco
Slowly tilt the flute slightly and gently pour 120 ml of chilled Prosecco down the side of the glass to top the orange juice. Pouring slowly and at an angle minimizes agitation and keeps the bubbles fine.
- 4
Finish and combine
Give one very gentle stir with the bar spoon (1 or 2 slow turns) to combine without flattening the bubbles. Do not shake; keep movements minimal so the drink stays effervescent.
Garnish & Tools
- 5
Cut a thin wheel from a fresh orange and make a small slit from the center to the edge so it can sit on the rim of the flute. Gently place the orange wheel on the glass rim or float it on top of the drink.
- 6
Serve immediately while still cold and fizzy. Recommend one serving per flute.
