The Best Mimosa

Mimosa with Liqueurs

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!
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27 Comments

  1. Mmmmm I love it! All these years I’ve been doing myself a dis-service by drinking mimosas with just OJ and the bubbly, I won’t be making that mistake again. Can’t wait to spruce up a mimosa Creative Culinary style!

  2. Yum! The cranberry liqueur is “marinating,” still in the kitchen. (I used to have a recipe that made it with white wine. It was delicious! People got very happy on the other mixed with champagne.) This one will be different with all that vodka and useful for cocktails rather than just cranberry mimosas. Thanks for all the advice. This is simple, except for getting the cranberries into the bottles for the melding process. I used Wilton disposable decorating bags and it was a cinch. I could have done this in a bowl with a good top but I prefer the glass. Made one batch and just started a second. We’ve been tasting the first. Mmmmm.

    1. I love this stuff so I’m actually jealous that yours is in process and I haven’t started yet! I really think it is the perfect holiday liqueur; sure it tastes good but it is just so pretty too!

    1. You should see mine too…especially now that I’m making liqueurs. I want to make something with every fruit I bring home! And most of them would taste great in this cocktail too. It’s goes down realllll easy!

  3. One of my favorite things about being in New York City is the endless supply of brunches and bottomless mimosas. None of the cocktails are probably as good as this one though…they are giving away an endless bunch, so it can’t be THAT good.

    1. Guess we won’t be getting bottomless Mimosas at Fado, you suppose? They can be very easy to guzzle, I do know that…even more so with a bit of sweet liqueur!

  4. Beautiful mimosas! I’ve never made them with anything other than Grand Marnier…I’m going to have to shake things up a bit!

  5. With this for breakfast there is a reason to get up in the morning!
    Love that fancy-shmancy Chambord bottle. I’ve not heard of a raspberry liqueur – might have to look for that one.

  6. Barb…thanks so much for your sweet thoughts. Right now it’s touch and go..triple bypass, but too weak for surgey at this time, so it’s very worrisome. That said..I definitely need one of these mimosa’s now!

    1. I get the feeling few knew how easy they really are…we know how easy they go down right? 🙂

    1. I want to try making my own cherry liqueur when they come in season and then HOPING I’ll have some liquored up cherries to use for garnish…that really makes them pretty with some of the red fruit in the bottom. But with or without; they do taste good!

  7. This needs to be drank by the pitcher. Refreshing and I’m sure this will quench my thirst or make me forget about being thirsty. It’s all good. Cheers to a happy weekend.

    1. Truth is they go down easy enough you could drink a pitcher…and then need help up off the floor huh? Cheers back to you my friend!

  8. Mimosas for Easter brunch is a wonderful idea, especially your version shown here. Went back and looked at your Easter Creamed Eggs too…another wonderful recipe and great idea for all those eggs.
    I love the look of that bottle of Chambord! Have a wonderful Easter Barb 🙂

    1. We just love those eggs Paula; it helped us go from a few too many egg salad sandwiches the following week to something everyone looked forward to on Easter morning. Hope you have a wonderful holiday too Paula!

  9. MIMOSA! MIMOSAS! Can you tell that we love them down south? They’re so nice you have to say call them twice {lol} 😀 Can’t wait to try your version.

    1. Um, heck yeah y’all! Someone else today also mentioned Pomegranate liqueur…yes, that would work too!

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