Post & Union Bottomless Brunch Recipe

Orange Juice (for mimosas)

Juice and strain fresh oranges until you have about 10 cups. Chill thoroughly. Straining removes pulp for a clean, bubbly-friendly mimosa.

White Peach Purée (for bellinis)

Peel and pit ripe white peaches (about 8–10 peaches for 6 cups). Toss flesh with 2–3 tbsp simple syrup if peaches are not super sweet. Purée in a blender until silky, then press through a fine sieve for a smooth texture. Chill.

Other Purées

For strawberry, mango, or blackberry options: purée fruit, add up to 2 tbsp simple syrup per cup if needed, and strain if you want an ultra-smooth finish. Chill.

Chill all bottles of Prosecco (or chosen sparkling wine) and sparkling water in an ice bucket. Place chilled fruit juices and purées in pitchers or dispensers on ice so they stay cold during service.

Arrange flutes and garnishes (orange & peach slices) nearby. Provide ladles or small pitchers for purées and a jigger for measuring if guests want precise pours.

Classic Mimosa

For each flute: pour 3 oz (about 90 ml) chilled orange juice, then gently top with 4–5 oz (120–150 ml) chilled Prosecco. Tilt the glass slightly and pour slowly to preserve the bubbles. Garnish with an orange slice. Adjust ratio to taste; common range is 1:1 to 1:2 (OJ:Prosecco).

Classic Bellini

For each flute: spoon or pour 2 oz (60 ml) peach purée into the bottom of the flute, then slowly top with 4–5 oz (120–150 ml) chilled Prosecco. Gently stir once with a bar spoon to combine. Garnish with a thin peach slice. If purée is thick, use a small jigger or syrup ladle to control the amount.

Fruit-Forward Variations

Substitute peach purée with strawberry, mango, or blackberry purée (approx. 1.5–2 oz / 45–60 ml purée per flute). For a brighter profile, add 1 tsp limoncello to the flute before adding purée and Prosecco. For sweeter tastes, add 1/4–1/2 tsp simple syrup per glass or a drop of vanilla extract to peach purée.

For a lighter option, substitute half the Prosecco with chilled sparkling water (top with 1–2 oz / 30–60 ml sparkling water) to make a lower-alcohol spritz-style mimosa or bellini.

Train servers to fill no more than 1 flute at a time per guest to maintain fizz and quality. Keep track of consumption according to the venue's responsible service policy.

Refresh purées and juices as needed. Store opened bottles in ice buckets and replace when flat. Clean flute rims and replace any cloudy or sticky glasses between pours.

Offer water, non-alcoholic sparkling base, and fruit-only mocktail versions (sparkling water + fruit purée) for guests who prefer non-alcoholic options.