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Ingredients
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Champagne/Prosecco
Juice
Garnish (optional)
Method
Prepare
Chill ingredients
Place the Prosecco and orange juice in the refrigerator for at least 1 hour before serving so they are thoroughly chilled. Sparkling wine is best served very cold (around 40°F / 4–7°C).
If using whole oranges, roll each orange firmly on the counter to loosen juices, then cut in half and squeeze to produce fresh orange juice. Strain if you prefer pulp-free juice.
Assemble
Select a clean Champagne flute (or coupe). Fill the flute about one-third full with chilled orange juice. For a classic 1:1 Mimosa, fill to roughly the halfway point with juice — here the recipe uses 1 cup Prosecco to 1 cup juice total, so for one serving use 1/4 cup juice and 1/4 cup Prosecco if scaling down.
Taste and adjust the ratio if desired: more juice for sweeter, fruitier; more Prosecco for drier, bubblier.
Garnish the rim with an orange slice or add a thin twist of orange peel to the glass if desired. Serve immediately while bubbles are lively.