“the Classic” Mimosa Recipe
prosecco, orange juice
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Ingredients
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Sparkling & Fruit
Optional Enhancements
Method
Preparation
Chill glassware and ingredients
Place Prosecco and freshly squeezed orange juice in the refrigerator at least 2 hours before serving. If you prefer, chill flutes in the fridge or freezer for 10–15 minutes just before assembly. Do not add ice to the serving glass as it will flatten the bubbles.
Prepare garnish
If using, cut a thin slice or twist of orange for garnish. Set aside chilled.
Assembly
Pour chilled orange juice into each Champagne flute, filling it about one-third to one-half full (approximately 2 to 3 fl oz / 60–90 ml depending on flute size). This keeps the drink balanced and prevents overflow when the sparkling wine is added.
Slowly pour chilled Prosecco down the side of the glass to fill the flute, pouring gently so the bubbles settle and the drink doesn’t foam over. Aim for a roughly equal ratio (1:1) of Prosecco to orange juice for a Classic Mimosa.
If you prefer a slightly sweeter or stronger drink, add up to 1 teaspoon of simple syrup or an orange-flavored liqueur before adding Prosecco, then gently stir once with a bar spoon.
Garnish the rim or float the orange slice/twist on top of the flute, if desired. Serve immediately while sparkling.