Prosecco Bottle Recipe

Chill

Place the Prosecco bottle in the refrigerator at least 3 hours before serving, or chill in an ice bucket for 20–30 minutes with ice and a splash of water until the bottle feels cold to the touch (around 45°F / 7°C).

Chill the juices in the refrigerator so they are cold when served.

Wash and dry the orange and peach (or mango). Cut 4 thin orange slices and 8 thin peach or mango slices. Prepare mint sprigs if using.

Place champagne flutes or wine glasses in the refrigerator for 10–15 minutes or fill briefly with ice water to chill, then discard ice water before pouring.

Open the Prosecco

Remove the foil and loosen the wire cage while keeping a thumb over the cork. Hold the bottle at a 45° angle, slowly twist the bottle (not the cork) while gently resisting the cork to ease it out with a quiet 'pop'.

Pouring technique: Pour a small amount (about 1–2 ounces / 30–60 ml) of Prosecco into each flute first to preserve bubbles, then top up later as needed.

Set the bottle on a chilled serving bucket with ice if desired to maintain temperature throughout service.

Place the chilled orange juice and peach nectar in separate pitchers or small carafes beside the Prosecco so guests can mix to taste.

Suggested mixes: For a Mimosa-style pour, combine 3 parts Prosecco to 1 part orange juice. For a Bellini-style serve, use 3 parts Prosecco to 1 part peach nectar and stir gently. If guests prefer a lighter drink, advise adding a splash of sparkling water (about 1–2 tbsp) to lengthen the drink.

Garnish each poured glass with an orange slice and 1–2 peach slices; add a mint sprig if desired.

A 750 ml bottle of Prosecco yields about 6 standard 4–5 oz (120–150 ml) pours. With the suggested mixing ratios (3:1 Prosecco:juice), this bottle will make approximately 6–8 mixed servings (servings vary by pour size).

Keep juices on ice or refrigerated and top up glasses as needed. Offer both juices so guests can create Mimosas (orange) or Bellinis (peach) from the same bottle.