Best 20 Mimosas Recipes

STRAWBERRY MIMOSAS

Steps:

• Place half each of the strawberries and orange juice in a blender; cover and process until smooth. Press the mixture through a fine mesh strainer. Repeat with remaining strawberries and orange juice. , Pour a scant 2/3 cup strawberry mixture into each champagne flute or wine glass. Top each with about 1/3 cup champagne. If desired, serve each with a strawberry and an orange slice.

PINEAPPLE SUNRISE MIMOSAS

Steps:

• Stir pineapple juice, orange juice, and lime juice together in a large pitcher or punch bowl. Add pineapple, blood orange, and lime slices. Cover; refrigerate 2 to 24 hours.
• To serve, pour 1/2 cup juice mixture into each glass or champagne flute. Add 1/4 cup Prosecco per serving. Slowly drizzle in 1 teaspoon Campari. Garnish with a fresh pineapple or orange slice, if desired.

PINEAPPLE ORANGE MIMOSAS

Steps:

• Divide a bottle of champagne among 4 glasses. Stir together 1/4 cup pineapple juice and 1/4 cup orange juice; pour over the champagne. Top each mimosa with 1/2 tablespoon orange liqueur. Garnish with orange and pineapple wedges.

MIMOSAS

Steps:

• Rinse and chill Champagne flutes in freezer to frost glasses. Pour 2 ounces of orange juice into each flute, about 1/3 of the flute. Fill almost to the rim with Champagne. Top each glass with a splash of orange liqueur and garnish with a curl of orange peel.

SUNRISE MIMOSAS

Steps:

• For the fruit skewers: Arrange the pineapple, raspberries and tangerine segments on four 4 1/2-inch wooden skewers, alternating the fruit.
• For the mimosas: To rim the glasses, pour 2 tablespoons of the grenadine in a small bowl. Pour an even layer of sanding sugar onto a small, flat plate. Dip the rim of a 6-ounce champagne flute into the grenadine to create a thin film on the rim. Then immediately dip it into the sanding sugar and give it a quick twist to make sure the rim is evenly coated. Repeat with 3 more champagne flutes.
• To make the mimosas: Pour 1/4 cup of the pineapple-orange juice into each glass. Top with 3 ounces of champagne. Gently and slowly pour 2 tablespoons of grenadine into each glass. If you do this too quickly, you will lose the beautiful sunrise effect. Lay the fruit skewer across the top of each glass and serve.

CRANBERRY ORANGE MIMOSAS

Steps:

• Place cranberries and 1 cup orange juice in a blender; cover and process until pureed, stopping to scrape down sides of jar with a rubber spatula as needed. Add lemon juice and remaining orange juice; cover and process until blended., Pour 1/3 cup cranberry mixture into each champagne flute or wine glass. Top with 3/4 cup champagne; serve with mint if desired.

STRAWBERRY-PINEAPPLE MIMOSAS

Steps:

• Combine orange juice and pineapple juice in a pitcher. Pour into individual glasses, filling each about halfway. Top with sparkling wine and garnish with strawberries.

HAWAIIAN MIMOSAS

Steps:

• Pour passion fruit-orange-guava juice and rum into a Champagne glass. Top with Champagne and garnish with pineapple and cherry.

PEACHY MIMOSAS

Steps:

• In 1 1/2-quart pitcher, mix orange juice and peach nectar.
• Pour champagne into glasses until half full. Fill glasses with juice mixture.

PINEAPPLE MIMOSAS

Steps:

• Stir together pineapple juice, orange juice concentrate, apricot nectar, mango nectar, and cold water in a 1 1/2- to 2-quart pitcher.
• For each serving, pour 3/4 cup juice mixture into a champagne flute; top with 1/2 cup champagne. Garnish with a pineapple wedge.

HAWAIIAN MIMOSAS

Steps:

• Per mimosa: add one ounce coconut rum and two ounces pineapple juice to a champagne glass. Top with champagne and garnish with pineapple and/or cherry.
• To make a pitcher: add 1 cup coconut rum, 2 cups pineapple juice, and an entire 750mL bottle of champagne or prosecco to a pitcher. Add pineapple slices and/or cherries to the pitcher or glasses for garnish.

GRAND MIMOSAS

Steps:

• To each Champagne flute, add 1 tablespoon orange liqueur. Add Champagne to fill 2/3 of each flute. Top glasses off with orange juice. Serve.

ORANGE DREAM MIMOSAS

Steps:

• Place the first 4 ingredients in a blender; cover and process until sugar is dissolved. Transfer to an 8-in. square dish; freeze, covered, 6 hours or overnight., To serve, place 1/4 cup orange mixture in each champagne glass. Top with champagne. Garnish with strawberries or oranges; serve immediately.

POMEGRANATE MIMOSAS

Steps:

• Combine juices and liqueur in a large pitcher. Slowly add sparkling wine and stir.

CRANBERRY AND VANILLA-BEAN MIMOSAS

Steps:

• Combine a few cups chilled cranberry juice and ice cubes in a cocktail shaker. Scrape in the seeds from vanilla bean. Shake well. Strain into Champagne glasses, filling only halfway. Top off the drinks with sparkling wine. For an extra-special touch, rim the glasses with sugar and garnish with halved vanilla beans.

GRAPEFRUIT MIMOSAS

Steps:

• Using a sharp knife, cut off tops and bottoms of grapefruits and oranges. Cut away peel, pith, and outer membranes; cut fruit segments from membranes, collecting juice and segments in bowl. Squeeze juice from membranes before discarding.
• Drain grapefruit and orange segments, reserving juice. Place each candied grapefruit bowl in a glass; fill with citrus segments. Pour champagne over each; garnish with grapefruit chips. Serve reserved juice in glasses with breakfast.

MAGNIFICENT MIMOSAS FOR TWO

Steps:

• Place your goblet in the freezer for 30 minute or less to make your goblet frosty cold. Divide the above amounts between two goblets and stir.
• Garnish with an orange cut into slices and then into halves. Cut a slit in each half and hook it onto the rim of each goblet as an attractive garnish. Otherwise, you may also use a decorative fruit pick with fresh pineapple triangle, strawberry, and orange half.

CRANBERRY AND VANILLA-BEAN MIMOSAS

Steps:

• 1. Combine a few cups chilled cranberry juice and ice cubes in a cocktail shaker. Scrape in the seeds from vanilla bean. Shake well.
• 2. Strain into Champagne glasses, filling only halfway. Top off the drinks with sparkling wine. For an extra-special touch, rim the glasses with sugar and garnish with halved vanilla beans.

BLUSHING MIMOSAS

Steps:

• Preparation 1. Stir together first 3 ingredients. 2. Pour equal parts orange juice mixture and Champagne into Champagne flutes. *2 (12-oz.) cans ginger ale or lemon-lime soda may be substituted.

APRICOT MANGO MIMOSAS FOR A CROWD

Steps:

• Slowly pour rose into a chilled glass pitcher, holding bottle at an angle to help preserve the carbonation. Add an equal amount of apricot mango juice. Serve in chilled Champagne flutes.