Go Back

Tangerine Bellini - A Bright, Bubbly Citrus Cocktail

Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Fresh tangerines (4–5 medium, to yield about 1 cup/240 ml juice)
  • Chilled Prosecco (or another dry sparkling wine like Cava)
  • Optional sweetener: Simple syrup or runny honey, to taste
  • Optional garnish: Tangerine twist, thin slice, or a few pomegranate arils
  • Ice (optional) for chilling the juice quickly

Method
 

  1. Chill everything: Pop the Prosecco in the fridge for at least 3 hours. If you have time, chill your glasses too for a crisp, refreshing sip.
  2. Juice the tangerines: Cut them in half and juice them. Strain the juice through a fine sieve if you prefer a smoother drink. Aim for about 2 ounces (60 ml) per serving.
  3. Taste and balance: Sample the juice. If it’s very tart, stir in 1/4 to 1/2 teaspoon of simple syrup per serving. Keep it subtle—the bubbles and fruit should shine.
  4. Start with juice: Pour 2 ounces (60 ml) of tangerine juice into each flute or coupe. Starting with juice helps the drink mix evenly without losing fizz.
  5. Add the bubbles: Slowly top with 4 ounces (120 ml) chilled Prosecco per glass. Tilt the glass slightly and pour down the side to preserve the carbonation.
  6. Garnish and serve: Add a thin slice of tangerine or a twist. Serve immediately while cold and bubbly.