Ingredients:

  • 3000 ml Dry Prosecco or Cava (4 x 750ml bottles, Brut)
  • 1 liter orange juice
  • 500 ml ruby red grapefruit juice
  • 500 ml white cranberry juice
  • 250 ml raspberry puree
  • 340 g fresh raspberries
  • 340 g fresh blackberries
  • 174 g pomegranate seeds
  • 2 blood oranges, sliced into wheels
  • 2 lemons, sliced into wheels
  • 1 bunch fresh mint
  • 1 package fresh rosemary sprigs

Instructions:

  1. Pre-chill all sparkling wine bottles to a strict 45°F (7°C) for at least 3 hours to ensure maximum carbonation retention.
  2. Transfer the orange juice, grapefruit juice, and white cranberry juice into glass carafes for a cohesive presentation.
  3. Wash the berries and slice the blood oranges and lemons into thin rounds. Arrange them in small, organized bowls.
  4. Prepare the herbal accents by lightly bruising the mint to release essential oils and placing rosemary sprigs in a small container.
  5. Set up the station by placing the sparkling wine in a large ice bucket or galvanized tub filled with ice.
  6. Invite guests to build their own mimosa by combining their choice of bubbles and juice (typically a 2:1 ratio) and topping with fresh fruit and herbs.