One of the easiest brunch cocktails to serve your guests is a mimosa. It’s classic, everyone loves them, and there are limitless possibilities to mix in other juices. And it only needs juice and champagne. When we were in Hawaii, I had a pineapple mimosa at the best breakfast spot in Lahaina. It was a dash of fresh pineapple juice and a lot of champagne.

That’s where we went wrong when I made this pineapple mimosa. I had way too much juice! By the end, I finally got the perfect ratio. Juice should only make up about 25% of your glass; the rest should be champagne. We made these with a French Toast Casserole and the Ginger Spiced Ice Box Cake.

I miss sipping that pineapple mimosa on Maui

In our ongoing effort to complete our menu for Christmas breakfast, this mimosa is a contender. It will bring us all back to Hawaii. I’ll just have to remember to be heavy handed with the champagne.

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Do you love the champagne flutes? They are plastic and they look so real. They would be perfect for a New Year’s party! Check out the Tossware flutes.

[recipe title=”Pineapple Mimosa” servings=”8″ difficulty=”Easy” image=”https://liliesandloafers.com/wp-content/uploads/2017/12/IMG_5397.jpg”] [recipe-ingredients]

• 1 bottle of champagne
• 1 carton of pineapple juice

[/recipe-ingredients] [recipe-directions]

1. Fill your glass with a 1/4 of pineapple juice. Remember, your ratio is 25% juice, 75% champagne.
2. Finish off the glass with champagne.
3. Add more juice if needed.
4. Sip away and think about sitting on the beach in Hawaii.

[/recipe-directions] [/recipe]