Mimosa Recipe

Chill and prepare

Chill the Prosecco in the refrigerator until well cold (at least 2 hours). Chill the carafe or pitcher if possible. If using fresh oranges, juice them and strain to remove pulp for a smoother pour; measure 2 cups of orange juice.

Place the chilled carafe or pitcher on a stable surface. Pour 2 cups of well-chilled orange juice into the carafe.

Slowly add 2 cups of chilled Prosecco to the carafe. Pour gently down the side or over the back of a spoon to preserve bubbles and avoid excessive foaming.

If you prefer a slightly sweeter mimosa, stir in up to 1 teaspoon of simple syrup and gently stir once to combine. Do not over-stir — preserve carbonation.

If serving immediately and you prefer chilled glasses, place a few ice cubes in the carafe or glasses (optional). For classic presentation, leave out ice and keep drink well chilled.

Pour the mimosa from the half carafe into chilled champagne flutes, filling each about two-thirds full to preserve bubbles and leave room for aroma. One half carafe (4 cups total) should yield about 6 smaller flutes or 4 generous pours depending on glass size.

Garnish each flute with an orange slice on the rim or a thin wheel floated on top, if desired. Serve immediately.

Adjust the ratio of orange juice to Prosecco to taste; typical is 1:1 for a classic mimosa. Use high-quality chilled Prosecco for best flavor. For a pulpier texture, omit straining the orange juice. If storing, keep the mixed carafe chilled and consume within a couple of hours to retain carbonation.