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