Carefully cut into the peel of a clementine by digging just deep enough so you do not cut too far into the pith.

Rotate the clementine in your hand so that you cut a strip of the peel as you go. Stop when you have the desired length of peel or it breaks off naturally.

Roll the strip of peel into a spiral as tightly as you can and give it a squeeze to release the oils.

Repeat until you have a spiral of peel in the bottom of each glass.

Pour clementine juice roughly half way each of the flutes over the clementine peel.

Top up with the chilled prosecco.

Serve immediately.