Best 20 Mimosa Recipes

MIMOSA

Steps:

• Pour champagne into a champagne flute or wine glass. Pour the Triple Sec and orange juice into the glass. Garnish as desired.

QUINOA AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE

Steps:

• Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.
• Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.
• Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.
• Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion. Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.
• Whisk together lemon juice with honey and 3/4 teaspoon kosher (1/2 teaspoon fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.
• Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.
• Spoon quinoa onto salad plates, and top with a tangle of asparagus and scallion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.

CRANBERRY-POMEGRANATE MIMOSA

Steps:

• Fill a small plate with 1/4 inch of water. Pour sugar onto a second small plate, making a depth of 1/8 to 1/4 inch. Gently dip the rim of a champagne glass into the water. Raise the glass to allow excess water to drip off, then dip the rim into the sugar. Twist the glass to ensure the entire rim is coated. Discard remaining sugar.
• Place cranberries in the bottom of the champagne glass. Add cranberry-pomegranate juice, orange juice, and champagne.

PARTY MIMOSA

Steps:

• Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of sparkling wine just before serving.

PINEAPPLE MIMOSA

Steps:

• Combine pineapple and pineapple juice in a blender and blend until smooth.
• Pour into 2 glasses and top each with 3 ounces champagne.

MOCK MIMOSA

Steps:

• Pour 1/4 cup of orange juice into each cup. Next, pour 3/4 cup of Ginger Ale into each glass. Serve immediately.

MIMOSA

Steps:

• In tall glass, pour orange juice and champagne. Garnish with orange wedge.

SPARKLING CIDER MIMOSA

Steps:

• Combine all ingredients in a pitcher and pour into chilled champagne flutes.

BLUSHING ROSE MIMOSA

Steps:

• For Each Serving:.
• In a pretty cocktail glass, stir together the first 4 ingredients.
• Top up with ice and decorate with a cherry.
• Serve immediately.
• Note: You may substitute lemon-lime soda for the champagne.

SPARKLING APPLE CIDER MIMOSA

Steps:

• Add sugar and pumpkin spice seasoning to a bowl; mix.
• Dip champagne flute rims in water, then season each rim with sugar and pumpkin spice mixture.
• Add 1/2 cup of Domaine Ste. Michelle to each glass. Fill the rest of the glass with apple cider.

FRUITY MIMOSA BAR

Steps:

• Open champagne and wine; place bottles in ice buckets filled with ice to keep cold, if desired. Pour each fruit juice into separate clear glass bottle or pitcher. Set out champagne flutes for guests to self-serve.
• To make mimosa: Fill champagne flute with equal amounts champagne or wine and fruit juice of choice.

-------- HAWAIIAN SUNRISE -------- MIMOSA

Steps:

• Divide pineapple juice among the 8 champagne glasses top with champagne glasses.
• Spoon 1 tablespoon grenadine syrup into each glass.
• Garnish with a pineapple cube.
• Serve immediately.

PASSION-FRUIT MIMOSA

Steps:

• Divide champagne between 2 glasses and top off each drink with nectar or juice (3 to 4 tablespoons).

MIMOSA

Steps:

• In a large pitcher, mix the Champagne with the orange juice. Stir thoroughly. Garnish with fruit slices or sweet cherries.

FRESH PINEAPPLE MIMOSA

Steps:

• Place diced pineapple and triple sec into a high-speed blender or mini food processor. Blend until smooth, 15 to 20 seconds.
• Divide the mixture between 4 champagne flutes. Top each glass with 5 ounces of sparkling wine. Serve immediately.

MOCK MIMOSA (FROM KRAFT)

Steps:

• Empty contents of drink mix tub into large plastic or glass pitcher.
• Add club soda; stir until drink mix is completely dissolved. Stir in orange juice.
• Serve over ice cubes in 10 tall glasses. Add orange slice to each glass.

FRUITY COMPANY MIMOSA

Steps:

• Combine apricot nectar, pineapple juice, and orange juice concentrate in a large pitcher. Stir in Champagne just before serving.

PASSION FRUIT MIMOSA

Steps:

• Add ice to champagne flutes. Fill half of a champagne flute with chilled champagne, then top off with chilled passion fruit juice.
• Slice up a strawberry or orange to decorate the rim of each flute.

HOLIDAY MIMOSA

Steps:

• Pour the orange liqueur in a shallow bowl; put the sugar in a saucer. Dip just the rims of 6 glasses in the orange liqueur and then in the sugar to form a thin sugared rim.
• Divide remaining orange liqueur and orange juice among the 6 prepared glasses. Top with champagne. Serve immediately.

MIMOSA JELLO SHOTS

Steps:

• Boil 6 cups of water.
• Combine Jello and Knox packets together.
• Add to boiling water.
• Stir until dissolved.
• Remove from heat.
• Add three cups of orange juice and 3 cups of champagne.
• Stir until mixed completely.
• Pour into 9x12-inch pan.
• Refrigerate overnight.
• Cut into 1x1-inch cubes.
• Serve in clear bowl.