National Mimosa Day: May 16th
National Mimosa Day is observed on Thursday, May 16th this year. It has been officially observed since 2013. The popular brunch cocktail is traditionally a mix of champagne and orange juice. The drink was created in 1925 in Paris at the Ritz Hotel, allegedly by Frank Meier. Since then, hotels and restaurants have been serving mimosas with breakfast and brunch buffets. In honor of this boozy delightful drink, I’ve created some mimosa recipes of my own.
Strawberry Banana Mimosa
1 bottle of champagne or sparkling wine
3 cups of Dole’s Orange Strawberry Banana Juice
**optional: strawberry or orange slice for a garnish
Slowly pour the sparkling wine or champagne into a large pitcher. Top with your desired amount of orange juice. Do not stir. Refrigerate for up to 20 minutes. Pour into champagne flutes and add your choice of garnish. Serve and enjoy!
Coconut Pineapple Mimosa
Half a bottle of Coconut Rum
Half of a bottle of champagne or sparkling wine
2 – 3 cups of Pineapple juice (per your preference)
Pineapple slices for garnish
Slowly pour the sparkling wine or champagne into a large pitcher. Add in the coconut rum, then slowly pour in the pineapple juice on top. Refrigerate for up to 20 minutes. Serve in your favorite fancy glass and garnish with a pineapple slice. Now sit back and pretend you are at the beach!
3 cups of Dole Orange Peach Mango juice (chilled)
1 bottle of champagne or sparkling wine (chilled)
1 16 oz. bag of frozen mango chunks
Slowly pour the sparkling wine or champagne into a large pitcher. Add in the juice and the frozen mangoes carefully (because the mangoes are frozen there will be some fizzing). You can refrigerate or serve as is. Once those mango chunks begin to soften, you get a nice little treat at the bottom of the glass!
I hope you enjoy these recipes! I, myself, have enjoyed many a bottomless mimosa brunch and experimented with the above recipes myself. Whether you are having a party or in need of a “fancy” Sunday with your significant other, a mimosa adds sparkle to a delicious brunch.