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–+ servings
Two Aperol Mimosas in champagne flutes garnished with dried orange slices and edible flowers on a sunlit table

Easy Aperol Mimosa

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This three-ingredient Aperol Mimosa made with Aperol, fresh squeezed orange juice, and chilled prosecco is perfect for hosting brunch.
Prep Time 5 minutes
Servings 1
Author Carolyn Pascual

Equipment

Ingredients

  • 2 oz fresh orange juice
  • 1 oz Aperol
  • 3 oz chilled prosecco or sparkling wine
  • Dehydrated orange for garnish
  • Edible flower for garnish

Instructions

  • Rinse and juice your oranges.
  • To a champagne flute - add orange juice and Aperol. Fill the rest of the glass with chilled prosecco.
  • If desired, garnish with dehydrated orange and edible flowers.

Notes

  • Fresh squeezed orange juice is a must for this recipe. It adds freshness and brightness without added sugars and preservatives. If you have access to blood oranges, that would be a great option too!
  • Chill your prosecco. For fresh and crisp results, make sure your prosecco is chilled for at least 2 hours ahead of time. You can even chill your fresh squeezed orange juice for an hour or two for that extra chill.
  • To make for a group, I recommend combining the orange juice and Aperol in a pitcher. Pour this mixture and chilled prosecco into each champagne glass immediately before serving.
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