Make no mistake about it: I absolutely loveeeeee, love, L-O-V-E a fabulous brunch. The food, the vibes, the fashion. The best brunches are an entire experience. Forget relegating it to just Sundays–you can call me any day of the week and I’d be totally down.
Brunch just isn’t complete in my book without a good breakfast cocktail accompaniment but, as much as I love brunch, I hate always being relegated to the same basic, ordinary, typical brunch cocktail options of mimosas and Bellinis. So, since I’m such an ardent non-status quo person, I started looking for ways to make my brunch cocktails a little more elevated and truly worthy of a brunch experience.
After all, we‘re not ordinary, so why should our brunch drinks be?
Ready to shift your brunch cocktails from boring and basic to fun and fabulous with some major upgrades? Check out my deliciously creative ways to level up your mimosas and champagne cocktails to take your your brunch from average and ordinary to an amazing and opulent experience!
1.) (N)O.J.: Skip the orange juice and use other citrus juices instead like tangerine, grapefruit, pummelo/pomelo, or blood orange (I really love blood orange juice which tasted like a blend of orange and raspberry)
2.) GET YOUR CREATIVE JUICES FLOWING: For a fun and unique twist, don’t use citrus juice at all and swap it out less traditional options instead, like pear nectar/juice, apricot juice, or lychee juice/syrup.
3.) IT’S ALL ABOUT BALANCE: a balance in a mimosa is crucial and can be ruined by too much or too little orange juice. You want a little sweetness and your classic orange flavor but you don’t want to overly dilute the bubbly either, so why not use a mimosa simple syrup? Don’t know how to make one? You know your girl The Bubbleista has got you covered! Check out my original recipe for “Magical Mimosa Syrup” by clicking here. Potent high octane; use orange liqueur; Orangina sparkling soda
4.) DRINK & THINK PINK: make a Mimosa Rosa rose mimosa! Use pink bubbly, ruby red grapefruit juice and a splash of rose water to keep it smooth, or Lillet rose liqueur to kick it an extra notch.
5. Spike it with cognac
