Cocktails & serving · The home kitchen
Orange Bubbly Mimosa
A mimosa needs only two ingredients, which makes their temperature and quality especially noticeable. This home version reflects Beiruty’s pairing of fresh orange juice with Prosecco and keeps the wine slightly ahead of the juice for a bright sparkling finish. Strain freshly squeezed juice if you prefer a cleaner texture, and chill it before pouring. There is no need for ice, shaking or extra sweetener. Use a flute or a small wine glass with enough room for the first burst of foam, and combine the ingredients close to serving time.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Orange Bubbly Mimosa recipe
- Serves
- 1
- Prep
- 3 min
- Cook
- 0 min
- Rest / chill
- 0 min
- Total
- 3 min
Ingredients
- 90 ml dry Prosecco, well chilled
- 60 ml fresh orange juice, chilled and optionally strained
Method
Chill a flute or small wine glass in the refrigerator.
Slowly pour the Prosecco into the glass and let its foam subside.
Add the cold orange juice down the side of the glass. Tilt the glass gently once to combine; do not vigorously stir.
Serve immediately while the bubbles remain lively.
Make it your own.
- Squeeze and chill the juice ahead, but combine it with wine only when serving.
- For a more juice-forward glass, use 75 ml each of juice and Prosecco.