Italian Mimosa

Written By Amanda Glassman

The mimosa may have originated in France, but it’s been perfected in Italy. A boozier take on the traditional aranciata, the tangier notes of mandarin perfectly complement the sweetness of the Prosecco.

  • 2 ounces (¼ cup) fresh mandarin or orange juice

  • 4 ounces (½ cup) Prosecco

  • 1 ounce Mandarinello liquor

  • Cherry to garnish

INSTRUCTIONS

Tilt the champagne flute and pour in the Prosecco (it will fill about 2/3 of the glass). Top off with mandarin juice and a tipple of Mandarinello. Stir. Sunglasses on. Enjoy.

Amanda Glassman
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