Chill everything ahead of time. Make sure your 1 bottle vino espumoso seco Prosecco, Cava o Champagne — muy frío and 3 cups jugo de naranja fresco recién exprimido y refrigerado, sin pulpa o con pulpa según preferencia are both very cold — ideally refrigerated overnight or in an Bucket for at least 30 minutes before serving. Cold ingredients preserve carbonation and keep the drink refreshing.

Squeeze your 3 cups jugo de naranja fresco recién exprimido y refrigerado, sin pulpa o con pulpa según preferencia if using fresh juice. You'll need about 4–5 medium navel 3 cups jugo de naranja fresco recién exprimido y refrigerado, sin pulpa o con pulpa según preferencia for 3 cups of juice. Strain out seeds but feel free to leave some pulp if preferred. Chill the juice until ready to pour.

Set out 6 Champagne Flutes on a flat surface. For the classic 1:1 ratio, pour about 3 oz (roughly half a flute) of chilled 3 cups jugo de naranja fresco recién exprimido y refrigerado, sin pulpa o con pulpa según preferencia into each glass first. Pouring juice first helps the two liquids mix gently without over-stirring.

Slowly top each flute with approximately 3 oz of 1 bottle vino espumoso seco Prosecco, Cava o Champagne — muy frío, pouring it gently down the inside edge of the glass. This preserves the bubbles and prevents overflow. Do not stir — the carbonation will naturally blend the two.

Garnish each glass with a thin 3 cups jugo de naranja fresco recién exprimido y refrigerado, sin pulpa o con pulpa según preferencia half-wheel perched on the rim, if desired. Serve immediately while the bubbles are lively and the drinks are ice cold.