Fresh Fruit Rainbow Mimosas

Let this updated classic – bursting with bright, fresh fruit – wash over you and refresh at your next weekend brunch.

The legendary mimosa cocktail is believed to have originated in the 1920s at the Hôtel Ritz in Paris, created by bartender Frank Meier. Named after the yellow-flowered mimosa plant, the cocktail quickly gained popularity for its light and refreshing taste. Traditionally made with equal parts champagne and chilled citrus juice, the mimosa has become a staple at brunches and celebrations around the world. But I think it’s time to give it a gentle upgrade.

Enter The Rainbow Mimosa.

This rainbow mimosa is the perfect celebratory drink for a weekend brunch. It’s fresh and new and full of vibrant color that perfectly reflects the joy and relief so many are feeling as the weekend begins. It’s respectful of the origins of the mimosa, but at the same time – clearly a step up!

How to Make Fresh Fruit Rainbow Mimosas

Prepare the Ingredients

1. Gather Fresh Fruit:
   • Blueberries: Rinse and dry 8-10 blueberries.
   • Pineapple: Cut 3-4 chunks of frozen or fresh pineapple.
   • Raspberries: Rinse and dry 4-5 raspberries.
2. Juice the Oranges:
   • Freshly squeeze oranges to obtain 2 ounces (60 ml) of orange juice.

Assemble the Mimosa

3. Layer the Fruit:
   • In a champagne flute, first layer 8-10 blueberries.
   • Add 3-4 chunks of pineapple on top of the blueberries.
   • Place 4-5 raspberries on top of the pineapple.
4. Add Juice and Bitters:
   • Pour 2 ounces (60 ml) of fresh squeezed orange juice over the layered fruit.
   • Add 4-5 drops of bitters.
5. Top with Champagne:
   • Carefully top off the flute with chilled Champagne or Prosecco, pouring slowly to avoid overflowing.
6. Garnish:
   • Garnish with a sprig of fresh basil or mint.

Recipe Notes

• Fruit Variations: You can substitute or add other fruits like strawberries, kiwi, or mango for variety.
• Non-Alcoholic Option: For a non-alcoholic version, use sparkling water or a non-alcoholic sparkling wine instead of Champagne or Prosecco.
• Bitters: Adjust the amount of bitters to your taste preference, or omit if desired.

Fresh Fruit Rainbow Mimosas

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• Author: Rachael White
• Total Time: 6 minutes
• Yield: 1 cocktail 1x

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Description

Let this updated classic – bursting with bright, fresh fruit – wash over you and refresh at your next weekend brunch.

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Ingredients

Units USM Scale 1x2x3x

• 8–10 blueberries (15–20 g)
• 3–4 cubes fresh pineapple (30–40 g)
• 4–5 raspberries (20–25 g)
• 2 ounces fresh squeezed orange juice (60 ml)
• 4–5 drops bitters
• Chilled Champagne or Prosecco
• Fresh basil or mint for garnish

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Instructions

1. Gather Fresh Fruit:
   • Blueberries: Rinse and dry 8-10 blueberries.
   • Pineapple: Cut 3-4 small cubes of fresh pineapple.
   • Raspberries: Rinse and dry 4-5 raspberries.
2. Juice the Oranges:
   • Freshly squeeze oranges to obtain 2 ounces (60 ml) of orange juice.

Assemble the Mimosa

3. Layer the Fruit:
   • In a champagne flute, first layer 8-10 blueberries.
   • Add 3-4 cubes of pineapple on top of the blueberries.
   • Place 4-5 raspberries on top of the pineapple.
4. Add Juice and Bitters:
   • Pour 2 ounces (60 ml) of fresh squeezed orange juice over the layered fruit.
   • Add 4-5 drops of bitters.
5. Top with Champagne:
   • Carefully top off the flute with chilled Champagne or Prosecco, pouring slowly to avoid overflowing.
6. Garnish:
   • Garnish with a sprig of fresh basil or mint.

Notes

• Fruit Variations: You can substitute or add other fruits like strawberries, kiwi, or mango for variety.
• Non-Alcoholic Option: For a non-alcoholic version, use sparkling water or a non-alcoholic sparkling wine instead of Champagne or Prosecco.
• Bitters: Adjust the amount of bitters to your taste preference, or omit if desired.

• Prep Time: 5 mins
• Cook Time: 1 min
• Category: Cocktail, Drink
• Method: Mixing
• Cuisine: French American