Broken Brunch: How to Turn a Budget Prosecco into a Luxury Cocktail

Brunch cocktails have always existed as a bridge between simplicity and celebration. Drinks like the Mimosa and Bellini became staples because they were approachable, refreshing and easy to drink during daytime occasions. In modern mixology however, bartenders have started revisiting these classics using culinary techniques to create more depth and complexity without losing their effortless feel. One of the most important of these techniques is oleo saccharum; a historical syrup created by extracting essential oils from citrus peel using sugar.

Dating back to 17th century punch-making traditions, oleo saccharum was originally used to intensify citrus flavour without relying purely on juice. By pulling aromatic oils directly from the peel, bartenders created richer and more fragrant drinks with greater texture and longevity. The Broken Brunch takes this old-world technique and places it inside a modern sparkling brunch serve, elevating the familiar orange-and-bubbles combination into something more layered and intentional.

The inspiration behind this cocktail came from the rising culture of luxury brunch experiences and the reality that brunch has slowly become treated like a wealthy social activity. The idea behind Broken Brunch was to create something that still feels premium without requiring expensive ingredients. By using one orange for both the fresh juice and the oleo saccharum, the cocktail maximises flavour while reducing waste and cost. Pairing that with an affordable bottle of prosecco from somewhere like Aldi or Lidl proves that with the right techniques, even simple supermarket ingredients can be transformed into something elegant, elevated and brunch-worthy.

Recipe

• 60ml fresh orange juice  

• 20ml oleo saccharum  

• 75ml prosecco  

• 10ml vodka (optional)  

Method

1. Begin by making the oleo saccharum. Peel the skin from one orange, avoiding too much of the white pith, then coat the peels in sugar and leave for several hours until the oils extract into a syrup.

2. Once the syrup has formed, juice the same orange to create fresh orange juice for the cocktail.

3. Add the fresh orange juice, oleo saccharum and vodka directly into a chilled flute or wine glass.

4. Add ice if preferred, then gently stir to combine the ingredients.

5. Slowly top with prosecco to preserve the carbonation and create a lighter sparkling texture.

6. Garnish with an orange peel twist or dehydrated orange wheel for added aroma and presentation.

✨Moe’s Tip:

Using fresh orange juice instead of store-bought juice completely changes the drink. The brightness and natural acidity help balance the sweetness of the prosecco and oleo saccharum much more effectively.