Mimosa Recipe
Alchemist prosecco, orange juice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mimosa
Method
Mimosa
Chill components
Place the bottle of prosecco and the orange juice in the refrigerator at least 2 hours before serving so both are thoroughly chilled. If short on time, fill a large bowl with ice and set the bottle and juice container in it for 15–20 minutes.
Prepare glassware
Use chilled champagne flutes or coupe glasses. If desired, run a slice of orange around the rim and set the slice on the rim for garnish.
If making a single serving: pour 1/2 cup (120 ml) of chilled prosecco into each flute, then gently top with 1/2 cup (120 ml) of chilled fresh orange juice. Pour slowly so the prosecco foams minimally and preserves bubbles.
If making multiple servings from a pitcher: fill a pitcher halfway with ice (optional) and add equal parts chilled prosecco and orange juice (1:1 ratio). Stir gently once with a long spoon to combine. Do not vigorously stir to avoid flattening the bubbles.
Garnish and serve: add an orange slice to the rim of each glass or float a thin wheel in the drink. Serve immediately while sparkling.
Notes: For a slightly sweeter or fruit-forward variation, substitute part of the orange juice with blood orange juice, peach puree (for a Bellini-style twist), or add a splash of triple sec. Adjust ratio to taste (classic is 1:1, some prefer 2 parts prosecco to 1 part juice).