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Pineapple Mimosa

Let’s talk about the Pineapple Mimosa, a refreshing twist on a classic. Using pineapple juice instead of orange, this drink offers a sweet, tropical flavor that’s perfect for any gathering. It’s simple to make, with just pineapple juice and sparkling wine, and you can garnish it with a slice of pineapple or mint for an extra touch. People love its crisp and fruity taste, making it a hit for brunches or sunny afternoons.

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pineapple mimosa

Pineapple Mimosa

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: French
Keyword: mimosa, pineapple
Servings: 6
Author: Paul Kushner
Enjoy a refreshing Pineapple Mimosa today. Perfect for any occasion. Try it now.


  • 1 bottle of chilled Prosecco or any sparkling wine
  • 1 cup chilled pineapple juice
  • Pineapple slices for garnish (optional)
  • Fresh mint leaves for garnish (optional)


Prepare the Glasses:

  • If you like, you can garnish the rim of your champagne flutes. To do this, dip the rims in a little pineapple juice and then into sugar.

Mix the Mimosa:

  • Pour pineapple juice into each champagne flute, filling about one-third of the glass.

Add Sparkling Wine:

  • Slowly top off each glass with Prosecco or sparkling wine. The ideal ratio is one part pineapple juice to two parts sparkling wine, but you can adjust this based on your preference for sweetness or strength.

Garnish and Serve:

  • Garnish with a slice of pineapple on the rim of the glass or a few mint leaves for a touch of freshness. Serve immediately.


  • Toast to good health and enjoy your refreshing Pineapple Mimosa.
Tried this recipe?Leave a comment and let us know how it was!
Pineapple Mimosa
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Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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