Mimosas are often associated with brunches and what better day to serve a brunch cocktail than Easter. Or Mother’s Day. Or maybe any day. A combination of orange juice and champagne, they offer a light accompaniment to your late morning meal. I’ve long loved adding just one more touch; just a bit of liqueur. Last year I included a mimosa made using my homemade cranberry liqueur with a post on my favorite way to use hard boiled eggs on Easter morning.
I’ve had a lot of requests for a recipe for that cocktail but it’s really the simplest thing! Half of your favorite bubbly mixed with an equal amount of orange juice and then your favorite red or orange liqueur. I love using my own cranberry liqueur but this time this year, it’s gone so I’ve procured a bottle of Leopold Brother’s Cranberry Liqueur for this weekend. I’ll also have some of their Michigan Sour Cherry Liqueur and one of my all time favorites, Chambord, a raspberry liqueur. I personally love the berry liqueurs but have friends who also prefer their Mimosa with an added touch of orange liqueur too so just have a couple of different ones available and your brunch guests can have something mixed just for them!
The Best Mimosa Means Some Liqueurs Too!
My favorite morning or brunch cocktail.
- 2 oz chilled Champagne, Cava or Prosecco
- 1 Tbsp. your choice of Liqueurs; Cranberry, Cherry, Raspberry or Orange
- 2 oz chilled Orange Juice
- Chill your champagne glasses.
- Fill half of a champagne flute with the chilled orange juice.
- Add 1 Tbsp. of the liqueur of your choice and gently stir.
- Top with the chilled champagne.