Mimosa Flight Recipe

Chill all liquids (orange juice and non-alcoholic sparkling wine) for at least 2 hours before service.

Fill a champagne flute about one-third full (approximately 3 oz) with fresh orange juice.

Gently pour 3 oz chilled non-alcoholic sparkling wine or sparkling water down the side of the flute to preserve bubbles and reach just below the rim.

Lightly stir once with a bar spoon if desired (avoid vigorous stirring to keep effervescence).

Garnish with an orange twist on the rim and serve immediately.

If using fresh peaches, peel, pit and puree ripe peach flesh, then strain through a fine mesh sieve to yield a smooth nectar; chill before using.

Pour about 3 oz peach nectar or strained peach puree into a chilled champagne flute (about one-third full).

Slowly top with 3 oz chilled non-alcoholic sparkling wine or sparkling water poured down the side to maintain bubbles.

Gently swirl once with a bar spoon if needed to combine while preserving carbonation.

Garnish with a thin peach slice on the rim and serve immediately.

Make raspberry puree by blending fresh raspberries and straining through a fine mesh sieve to remove seeds; optionally sweeten lightly if desired. Chill before assembling.

Add 1.5 oz raspberry puree to the bottom of a chilled champagne flute.

Pour 1.5 oz fresh orange juice over the puree to add sweetness and body.

Top gently with 3 oz chilled non-alcoholic sparkling wine or sparkling water, pouring down the side to keep bubbles intact.

Lightly stir once if needed to incorporate the puree just slightly; leave some visual layering if desired.

Garnish with 2-3 fresh raspberries on a cocktail pick or floated on top and serve immediately.