Marisa Chavetz / Supercall

3 New Ways to Give Your Boring Mimosa a Makeover


When it comes to brunch, the Bloody Mary often gets all the glory. Granted, the savory cocktail is delicious and super easy to personalize (no matter how crazy your inner desires), but sometimes you just don’t want a glass of salty, spiked tomato juice with your pancakes. Wouldn’t it be nice if the equally classic Mimosa got the Bloody Mary treatment for a change (sans the full roast chicken garnish)?

Luckily, many bartenders around the country feel the same way about the humble Mimosa, and they’re taking another look at the orange juice-and-Champers standby. Here, three fruity, boozy and spiced twists on the often overlooked brunch stalwart that will go with everything from pastries to quiche.

Marisa Chavetz / Supercall
When Codi Bates, owner and bar director at Bon Bon! in Lawrence, Kansas, developed a Mimosa for the restaurant’s killer brunch menu (which includes options like honey-jalapeño chicken biscuits and kimchi fried rice), she ditched the orange juice and opted for something with a little more pizazz—and a lot more of a vibrant pink hue.

“The prickly pear and pomegranate syrup—Unicorn Blood as we label it—is a perfect balance of tart and sweetness like orange juice in a traditional Mimosa,” says Bates. She finishes the drink with grapefruit juice for a touch of citric acidity, and bubbly Spanish Cava. The result is a cocktail that’s easy to make in big batches, which you’ll want to drink for not only brunch, but for breakfast, lunch and dinner, too.

The Essentials

Unicorn Syrup
grapefruit juice
Marisa Chavetz / Supercall
Matthew Tocco didn’t get too hung up on the traditional look and flavor of the Mimosa when he was creating this delightfully off-kilter twist on the cocktail for the opening of Pinewood Social in Nashville, Tennessee. Instead, Tocco, beverage director of Strategic Hospitality, was inspired by a favorite childhood snack. “My mom used to make me an orange juice and banana ‘shake’ on Saturdays while I watched cartoons,” says Tocco. “I wanted to make something like that for brunch but with booze.”

He looked to Pierre Ferrand Dry Curaçao (which he says he was “having a love affair with at the time”) and one very unorthodox ingredient: Yazoo Hefeweizen beer, which, he says, tastes a lot like bananas. The recipe also uses orange and lemon juices, as well as amaro, to round out the flavor and give Tocco’s childhood snack an air of sophistication.

The Essentials

Dry Curaçao
Amaro CioCiaro
orange juice
wheat beer
Marisa Chavetz / Supercall
If you love the traditional Mimosa and are hesitant to stray too far from the classic blend of orange and bubbly, consider this citrusy, seasonal variation. Created by Gabriel Simpson, bartender at Gaby’s by the Lake at The Ritz-Carlton Reynolds, Lake Oconee, in Greensboro, Georgia, the Wagon Wheel Mimosa uses orange liqueur for a cleaner, more consistent citrus flavor. The drink also gets a healthy dose of flavor-packed orange elixir—a blend of spices, orange zest and juice—before it’s topped with sparkling wine.

“By utilizing Cointreau for a clean, orange flavor and infusing the fall flavors of cinnamon, star anise and clove into the elixir, this cocktail embraces the fall and winter season,” says Simpson. Though the drink is only a seasonal addition to The Ritz-Carlton Reynolds’ menu, you’ll want to sip this spiced delight year round. Lucky for you, it’s super easy to make at home.

The Essentials

Orange Elixir
sparkling wine

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