Mimosa
This classic Mimosa is bright, citrusy, and effortlessly celebratory. Chilled Prosecco and fresh orange juice combine for a light, fizzy brunch cocktail with a refreshing orange finish.
Nutrition · per serving
Ingredients
3 itemsPer il cocktail
Per guarnire
Tips
- •For the cleanest flavor, use sweet ripe oranges and chill both the juice and Prosecco before mixing.
- •Pouring wine into juice rather than the reverse helps keep the drink lively without overflowing.
- •If you prefer a lighter brunch serve, use a 2:1 ratio of Prosecco to orange juice instead of equal parts.
Steps
- 1
Chill 2 Champagne flutes or wine glasses for a few minutes if possible. Freshly squeeze and strain the orange juice so the drink stays smooth and elegant.
150 ml fresh orange juice, strained and chilled - 2
Divide the chilled orange juice between the 2 glasses, pouring about 75 ml into each.
150 ml fresh orange juice, strained and chilled - 3
Slowly top each glass with 75 ml of well-chilled Prosecco. Pour gently down the inside of the glass to preserve the bubbles and avoid excessive foaming.
150 ml Prosecco, well chilled - 4
Garnish each drink with an orange slice and serve immediately while cold and sparkling.
2 slices orange slice
Origin & History
The Mimosa was popularized in the 20th century as a sparkling orange cocktail associated with leisurely brunch service. While often linked to hotel and café culture across Europe, it is especially at home in Italy when made with crisp Prosecco instead of Champagne.
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