About This Recipe
Have you tried a prosecco mimosa? It’s the perfect refreshing drink for brunch, Mother’s Day, Easter, or really any morning you want to feel fancy. Two ingredients, no shaker, no skills required.
I use prosecco instead of champagne because it’s a little sweeter, has bigger bubbles, and costs a fraction of the price. Champagne or Cava works too, but prosecco is my go-to. This post covers the ratio, how to pour it, variations with other juices, and how to set up a mimosa bar if you’re hosting.
Ingredients
- Prosecco. Dry or extra dry. It should be well chilled.
- Fresh orange juice. Natural, no pulp, not from concentrate. Fresh-squeezed is best, but good-quality store-bought works.
Some people add ice; I don’t. It waters everything down. Just make sure both bottles are very cold before you start.
How to Make a Prosecco Mimosa
Pour the prosecco into the glass first, holding the glass at a slight angle to keep the bubbles. Then add the orange juice on top. Don’t stir; the bubbles mix it for you. Garnish with an orange slice if you want. The classic ratio is 1:1, but if you want it lighter and more bubbly, use more prosecco than juice.
Tips
- Always pour the prosecco first. If you pour juice first, the bubbles overflow when you add the prosecco.
- Use a dry prosecco. If both the wine and the juice are sweet, the drink gets too sugary.
- Flutes keep the bubbles longer. Wine glasses let you smell it more. Both work.
Variations
Swap the orange juice for something else, and you have a completely different drink:
- Peach. With peach puree, it becomes a Bellini.
- Mango and strawberry. Blend, strain, and mix with prosecco.
- Cranberry. Tart and festive. Great for holidays.
- Pineapple. Tropical. Add a sprig of rosemary if you’re feeling fancy.
- Pomegranate. Deep red and slightly tart. Beautiful in a glass.
- Grapefruit. Bitter and refreshing.
- Virgin. Sparkling water or ginger ale instead of prosecco.
Set Up a Mimosa Bar
If you’re hosting brunch, put out 2 or 3 bottles of cold prosecco, a pitcher of orange juice, and a few small carafes of other juices (cranberry, pineapple, mango). Add some fruit for garnish and let people mix their own. Ten minutes to set up, everyone loves it.
More Drink Recipes
- White wine slushie with blueberries
- Peach wine slushie
- Watermelon margarita
- Apple cider mezcal cocktail
- Spicy mezcal cocktail
- Carajillo
- Aperol Spritz
Frequently Asked Questions
Prosecco Mimosa
Equipment
- 1 flute or coupe glass
Ingredients
- 3 oz prosecco well chilled
- 3 oz fresh orange juice well chilled
Instructions
- Tilt the glass slightly and pour the prosecco in first. This preserves the bubbles and prevents the glass from overflowing.
- Add the orange juice on top, slowly.
- Do not stir. The bubbles mix everything naturally.
- Garnish with an orange slice if you like. Serve immediately.
Notes
- Ratio: The classic is 1:1 (equal parts prosecco and juice). If you want it lighter and more bubbly, use more prosecco than juice.
- For a pitcher: Multiply the amounts by the number of servings. Mix in the pitcher right before serving. The bubbles fade fast, so don’t make it too far ahead.
- No ice: Do not add ice. It waters down the flavor and kills the bubbles. Just make sure both the prosecco and the juice are very cold before mixing.
- Variations: Swap the orange juice for cranberry, pineapple, mango, grapefruit, or peach puree (with peach it becomes a Bellini).
- For a non-alcoholic version, use sparkling water or ginger ale instead of prosecco.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.