Ingredients
Freshly Squeezed Orange Juice75 ml
Prosecco75 ml
Orange Twist
Glassware
flute glass
Chilled.
Method
- 1
Chill a champagne flute thoroughly before building the drink.
- 2
Pour 75ml of freshly squeezed orange juice into the flute.
- 3
Slowly top with 75ml of chilled Prosecco, pouring gently down the side of the glass to preserve the bubbles.
- 4
Do not stir - the two liquids will naturally combine.
- 5
Garnish with an orange twist on the rim and serve immediately.
From the Bartender
Never stir a Mimosa - stirring kills the carbonation and flattens the drink. For the best result, always use freshly squeezed orange juice and ensure your Prosecco is well chilled before pouring.
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