Mimosa For The Table Recipe

Chill

Chill the bottle of prosecco and the orange juice well in the refrigerator for at least 2 hours before serving. If short on time, place prosecco in an ice bucket for 20–30 minutes and keep juice in the fridge.

Prepare glassware

Chill flutes or glasses briefly by placing them in the fridge or filling with ice water for a few minutes, then empty and dry.

If using frozen orange segments as ice substitutes, place them in the freezer at least 2 hours beforehand.

Decant juice

Pour the chilled orange juice into a large pitcher or decanter. Stir gently once to homogenize any pulp. Taste and adjust: if juice is very pulpy or bitter, strain through a fine sieve into the pitcher.

Open prosecco

Holding the bottle at a 45° angle away from people, remove the foil and loosen the cage. Keep a thumb over the cork and slowly ease it out with a slight twist until it pops gently. Pouring immediately into glasses or into the decanter is optional (see next step).

Option — pre-mix in pitcher (for self-serve)

If you want guests to help themselves at the table, pour the entire bottle of prosecco into the pitcher with the orange juice and stir gently once or twice to combine. This yields a uniformly mixed mimosa. Note: mixing will reduce some bubbles; pour right before serving to preserve effervescence.

Option — serve individually (preferred for bubbles)

For maximum effervescence, keep the prosecco in the bottle and let guests or the host build each mimosa by filling each flute 2/3 with prosecco (about 125–150 ml per serving) then topping with orange juice (about 60–75 ml).

Garnish

Float an orange wheel on the rim of each glass or place a thin orange slice inside the flute. If using frozen segments, add 1–2 to each glass instead of ice to keep drinks cold without diluting.

Serve

Place the pitcher of pre-mixed mimosas or the bottle of prosecco and the pitcher of orange juice on the table with chilled glasses. Recommend a pouring ratio or let guests assemble. Serve immediately so drinks remain bubbly.

Leftovers: cover any remaining prosecco and refrigerate upright to preserve bubbles for up to 1–2 days; pre-mixed mimosas are best consumed within a few hours as they will lose fizz.