I found four delicious mimosa options for future brunches.
I’m a big mimosa fan, and not just for brunch. It’s an easy cocktail that always tastes delicious, but I learned several ways to upgrade it by following recipes from Bobby Flay, Pat and Gina Neely, Alex Guarnaschelli, and Rachael Ray.
Flay’s recipe includes fresh mango, fresh orange juice, prosecco, and pomegranate liqueur, all of which pair together nicely for a fruity, bubbly drink.
The recipe from the Neelys was refreshing and included pineapple and blood-orange juices, plus a cute, colorful sugar rim.
Guarnaschelli’s mimosa is also inspired by the French 75 cocktail. By adding gin, this mimosa is a little stronger. I loved the rim of this one, too — it had both sugar and orange zest.
I’ll also be making Ray’s mimosas in the future. Her recipe is simple and classic, with just orange juice, dry champagne, and orange liqueur, plus an orange peel to garnish.