Prosecco Mimosa With Orange Juice Cocktail Recipe
I make a classic Prosecco mimosa with just two ingredients.
This cocktail is light, refreshing, and perfect for brunch or special occasions.
Let’s get into what you need, the best way to prepare it, and a few tips for pulling it off.
Equipment
- Champagne flutes or other tall, narrow glasses
- Measuring cup or jigger
- Citrus juicer (if squeezing fresh orange juice)
- Bar spoon (optional, for gentle mixing)
- Towel or napkin for any spills
Ingredients
- 1 bottle 750ml chilled Prosecco
- Freshly squeezed orange juice about 3–4 medium oranges yields 1 cup
- Optional: Orange slices or twists for garnish
- Optional: Splash of triple sec or orange liqueur for more flavor
Instructions
- Chill glasses and Prosecco in the fridge until very cold
- Cut oranges in half and juice them using a citrus juicer
- Fill each glass about halfway with chilled Prosecco
- Slowly pour orange juice into each glass, filling close to the top
- For extra flavor, add a small splash of triple sec or orange liqueur (optional)
- Gently stir with a bar spoon if needed
- Add an orange slice or twist on the rim for garnish
Notes
I use equal parts Prosecco and orange juice, but sometimes I’ll tweak the ratio depending on who’s drinking.
Some days, I want a stronger mimosa with more wine; other times, I go heavier on the juice.
Fresh-squeezed orange juice has more flavor and less sugar than most store-bought stuff.
If you’re using bottled juice, try to find one without added sugar or extra ingredients.
This cocktail is best served fresh, while it’s still cold and bubbly.
I avoid stirring too hard—otherwise, you lose that fizz.
For a pitcher, I pour the ingredients just before serving so it doesn’t go flat.