Try these great mimosa ideas on Easter Sunday!
1. 4 smalls scoops of your favorite sherbet sorbet, or ice cream
2. 1 tablespoon clementine vodka 1 T per drink – optional. you could also use other flavors of vodka like sherbet vodka, or leave this step out completely.
3. Any type of champagne
4. Fresh fruit for garnish
Fill your glass with 4 small scoops of sherbet or sorbet.
Top with vodka if using.
Top with champagne and garnish with fresh fruit.
1. Coconut Rum
2. Pineapple Juice cold
3. Champagne or Prosecco cold
4. Pineapple slices and/or cherries for garnish
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.
1. 3 ounces tart cherry juice
2. 3 ounces champagne or sparkling wine
3. cherries for garnish
Pour champagne over cherry juice and cheers!
1. grapefruit juice
2. fresh strawberries sliced
In a cocktail shaker, combine grapefruit juice and five sliced strawberries. Shake, shake, shake until your juice is a dark pink color. Let the strawberries infuse in the juice for a few hours if you have time. The more it sits, the better it gets.
In a champagne glass, combine the champagne and grapefruit/strawberry juice. The correct proportions are one part champagne to one part juice, but many people prefer two parts champagne to one part juice. Do what you feel, I say! It’s a mimosa. It’s going to be good no matter what.
Use fresh thyme and strawberries to garnish for extra fancy vibes.
1. 1 ounce tequila
2. 1 ounce champagne
3. 1 ounce orange juice
5. Fresh orange (to garnish)
Pour 1 ounce of tequila into a champagne flute.
Add champagne until you’re flute is roughly half full, approximately 1 ounce or slightly more.
Pour in orange juice until flute is mostly full, save for about 1/2″ at the top of your flute.
Finish by adding a large splash of grenadine to each flute. Sip and enjoy!