Bottomless Mimosas * Recipe

1. Chill Prosecco

Place the Prosecco bottle in the refrigerator at least 3 hours before service, or chill in an ice bucket (with water) for 20–30 minutes until well chilled (about 45–50°F / 7–10°C).

2. If using an ice bucket or decanter for service, add 2 cups of ice to the bucket and keep the Prosecco bottle in it. Keep additional bottles chilled and ready to replace as necessary.

3. Prepare Fresh Juice

If using fresh oranges, cut the oranges in half and juice until you have 6 cups of juice (approximately 12–16 medium oranges depending on juiciness). Strain through a fine-mesh sieve into a pitcher to remove pulp if you prefer a smoother texture.

4. Taste the juice. If your oranges are not very sweet, add up to 2 tablespoons simple syrup, stirring to combine. Stir in 1 teaspoon orange zest if using for extra brightness. Chill the juice in the refrigerator until service.

5. For a lighter option, you can dilute the juice with up to 1 cup cold, sparkling water or club soda per 6 cups juice; adjust to taste.

6. Prepare garnishes: slice oranges into wheels or half-wheels, halve strawberries, and pick mint sprigs. Place garnishes on a small platter for guests to add to their glasses.

7. Assemble a Mimosa

Use chilled flute glasses. Fill each glass about one-third full with orange juice (roughly 3–4 oz / 90–120 ml). Top gently with chilled Prosecco, pouring slowly to preserve bubbles, filling the glass and leaving a little head (about 1/4 inch). Do not stir. Garnish with an orange wheel, a strawberry half, or a mint sprig as desired.

8. For bottomless service: have additional bottles of Prosecco chilled and orange juice replenished in pitchers. Replace glasses promptly and monitor consumption responsibly.