Mimosa Sunrise

A few weeks back we glass etched some champagne glasses and this week we are going to make something that can go in them...Mimosas. Our colour is called “Mimosa Sunrise” and it’s in one of the Fenty palettes and is described as a “tangerine metallic.”

Mimosas are great for so many occasions. You don’t just have to have them for breakfast! Plus there are so many varieties so you can experiment and try something a little different from your typical orange juice and champagne mix, you can add some other additions too.

Original Mimosa – Basically you need two ingredients...orange juice and champagne. Fill half your glasses with orange juice and the other half with champagne and you’re set! Here's ours in our etched glasses.

Pomegranate Mimosas – Fill your champagne flute ¼ of the way full of pomegranate juice and top it off with champagne. Then add some pomegranate seeds for a garnish on top.

Pineapple Mimosa Slushies – This one serves four but you can add more if you have more people to serve. In a blender, add 3 cups of Prosecco, 1 cup of frozen mango, 1 cup of pineapple, juice of half of a lemon, and 2 cups of ice. Then blend it all together. Fill your flutes and garnish with fresh pineapple.

Strawberry Mango Mimosa – You’ll need 1 diced mango, 1 cup of diced strawberries, 1 cup of orange juice, and 1 bottle of champagne. Blend the fruit together then add the fruit mix to each flute, fill them half way. Then add in the champagne and enjoy.

Sparkling Raspberry Lemon Mimosa – Pour chilled champagne into your flute (2/3s full is good). Then add some raspberry lemonade in so that it’s filled to the top. Top with fresh raspberries.

Cinnamon Pear Mimosa – Heat 2 cups of pear juice up on the stove. Add in 2 cinnamon sticks after the juice has boiled and cover with the heat turned off.  Let it steep in the pan for 30 minutes first then put into a sealed container and refrigerate overnight. Fill your flute half full of the pear juice and fill up the rest with champagne and top it off with a slice of fresh pear.

Sherbet Mimosa – Add four small scoops of your favourite sherbet to a champagne glass. Add a tablespoon of clementine vodka and top with champagne. Add some fresh fruit on top if you like.