Description
Let this updated classic – bursting with bright, fresh fruit – wash over you and refresh at your next weekend brunch.
Ingredients
Units
- 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
Instructions
- 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.
- Juice the Oranges:
- Freshly squeeze oranges to obtain 2 ounces (60 ml) of orange juice.
Assemble the Mimosa
- 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.
- Add Juice and Bitters:
- Pour 2 ounces (60 ml) of fresh squeezed orange juice over the layered fruit.
- Add 4-5 drops of bitters.
- Top with Champagne:
- Carefully top off the flute with chilled Champagne or Prosecco, pouring slowly to avoid overflowing.
- 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