Sunrise Mimosa Recipe
Cranberry juice / orange juice / prosecco
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Ingredients
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Base juices
Sparkling wine
Garnish & extras
Method
Prepare glass & garnish
Chill and garnish
Chill a champagne flute or coupe in the freezer for 5–10 minutes or fill with ice while you prepare the juices. Thread 2–3 cranberries onto a cocktail pick or leave loose and set aside. Cut an orange wheel or twist for garnish.
Build the cocktail
Add juices
Pour 3 oz freshly squeezed orange juice into the chilled flute. Gently pour 1 oz cranberry juice down the inside of the glass so it forms a subtle layer or swirl near the bottom (pour slowly over the back of a spoon if you want a layered effect).
Top with Prosecco
Carefully top the juices with 3 oz chilled Prosecco. Pour slowly to preserve bubbles and avoid overflow. The Prosecco will mix lightly with the juices and create the 'sunrise' gradient.
Optional sweetness adjustment
If the drink is too tart, add up to 1/4 tsp simple syrup and stir gently one small rotation with a bar spoon to incorporate. Avoid vigorous stirring to keep effervescence.
Finish & serve
Garnish the glass with the orange wheel on the rim and drop the cranberries into the flute (or place them on the pick across the rim). Serve immediately while the Prosecco is bubbly.