Elevated Mimosa's For Easter Brunch
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This Easter, give your mimosa a fun twist to mix things up a bit. Try switching things up with some new flavors and garnishes to make it extra special. It’s a simple way to keep things bubbly and fresh while celebrating with a little creativity!
Sunrise Mimosa
Ingredients:
- Mango
- Orange Juice
- Prosecco
- Pomegranate Liqueur
- Orange Slices or Mandarin Slices (for garnish)
Directions:
Combine mango and orange juice in a blender and puree. Pour a few tablespoons of puree into chilled champagne flutes. Slowly pour prosecco over the mango puree almost to the top of the flutes. Slowly add pomegranate liqueur to each champagne glass. Garnish the glasses with orange slices and serve.
Orange Creamsicle Mimosa
Ingredients:
- 2 cups chilled orange juice
- 2 tablespoons chilled heavy cream
- 2 teaspoons granulated sugar
- 2 cups chilled champagne
Directions:
In a large pitcher, mix orange juice, cream and sugar. Stir well to let the sugar dissolve. Pour into glasses, dividing equally. Top with champagne and serve immediately.
Sherbert Mimosa
Ingredients:
- 4 smalls scoops of your favorite sherbet sorbet, or ice cream
- 1 tablespoon of clementine vodka (1 per drink)
- champagne of your choice
- fresh fruit for garnish
Directions:
Fill your glass with 4 small scoops of sherbet or sorbet. 4 small scoops of your favorite sherbet. Top with vodka if using. Top with champagne and garnish with fresh fruit and serve!
Grapefruit Mimosa
Ingredients:
- 1 (750 ml) bottle dry sparkling wine, or sparkling juice for a non-alcoholic drink
- 3 cups grapefruit juice, chilled
- grapefruit slices
Directions:
Pour grapefruit juice until each champagne flute glass is ½ full. Top with the sparkling wine until it's full. Garnish with a small slice of grapefruit and serve.
Pineapple Jalapeno Mimosa
Ingredients:
- 2 jalapeno slices
- 6 ounces pineapple juice chilled
- 10 ounces champagne chilled
Directions:
Place one jalapeno slice in each glass. Pour three ounces pineapple juice into each glass. Top up each glass with champagne. Serve cold.
Hawaiian Mimosa
Ingredients:
- 4 ounces prosecco or champagne chilled
- 1½ ounces coconut rum
- 2 ounces pineapple juice
- ½ ounce grenadine
Directions:
Add prosecco, rum, and pineapple juice to a champagne flute, then slowly pour in the grenadine to create a layered look. Stir if desired before enjoying.
Beermosa
Ingredients:
- 2/3 cup light beer
- 1/3 cup 100% orange juice
Directions:
First, add beer to a tall, cold glass. Next, carefully pour orange juice into the beer. Garnish and enjoy immediately.
Pink Lemonade Mimosa
Ingredients:
- 1 cup store-bought pink lemonade, chilled
- 2 cups prosecco/champagne/sparkling wine, chilled
- Fresh raspberries and strawberries
- Lemon slices
Directions:
Divide the pink lemonade between four champagne flutes. Top off with the prosecco and garnish with the berries and lemon slices and serve!
Lychee Rose Mimosa
Ingredients:
- 1 bottle sparkling wine champagne, cava, prosecco, etc.
- 2 15-oz cans lychee in syrup strain and separate lychees from syrup
- rosewater
Directions:
Pour 1 1/2 ounces lychee syrup and 1 ounce rosewater in a champagne coupe or flute. Top with sparkling wine (about 4-6 ounces, depending on size of your glass). Garnish with 2-3 lychees and enjoy!
Strawberry Shortcake Mimosa
Ingredients:
- 1-ounce vanilla vodka
- 1 tablespoon strawberry ice cream or sorbet
- Prosecco or Champagne
- Strawberries for garnish
Directions:
Place vodka in the bottom of a champagne flute. Add ice cream, then top it off with champagne. Add a strawberry on the side for garnish.
