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Ingredients
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Beverage
Method
Beverage
Chill ingredients
Ensure both the Prosecco and the orange juice are well chilled (ideally 40–50°F / 4–10°C). Cold ingredients preserve the bubbles and ensure a refreshing drink.
Prepare glasses
If serving individually, place chilled champagne flutes in the refrigerator for a few minutes. For a pitcher service, add ice to the bottom of a chilled pitcher (optional).
Mix
For individual Mimosas: Pour 1/2 cup of chilled Prosecco into each flute, then top with 1/2 cup of chilled fresh orange juice (ratio ~1:1). Pour the Prosecco first to reduce excessive foaming, then gently add the orange juice. For a pitcher (serves 4): In a chilled pitcher, combine 2 cups Prosecco and 2 cups fresh orange juice. If using ice in the pitcher, add it now and stir gently once to combine.
Garnish and serve
Float an orange slice on the rim or in each flute. Serve immediately while sparkling is lively. If desired, provide a spoon so guests can stir gently to recombine before drinking.