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Pomegranate Mimosa

When looking for a refreshing twist on a classic mimosa, Try the Pomegranate Mimosa. It combines the tartness of pomegranate juice with the sweetness of orange juice, topped off with sparkling champagne. The added pomegranate seeds give a burst of color and a bit of texture. This drink is perfect for brunch or any celebration. Give the Pomegranate Mimosa a try for your next gathering.

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Pomegranate Mimosa

Pomegranate Mimosa

Prep Time: 10 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: mimosa, pomegranate
Servings: 1
Author: Paul Kushner
Enjoy a refreshing Pomegranate Mimosa at your next brunch. Discover the recipe and make it today.

Equipment

Ingredients

  • 1 oz pomegranate juice
  • 1/2 oz orange juice
  • 1/4 oz pomegranate seeds
  • Champagne or sparkling wine chilled
  • Orange slice for garnish

Instructions

  • Prepare the Glass: Chill your champagne flute in the refrigerator for about 10-15 minutes before making the mimosa.
  • Mix the Juices: In a small pitcher, combine the pomegranate juice and orange juice. Stir well.
  • Add the Juices: Fill the champagne flute about one-third full with the juice mixture.
  • Top with Champagne: Slowly pour the chilled champagne into the flute, filling it to the top. Be careful as it may fizz up.
  • Garnish: Add a few pomegranate seeds to the glass for a burst of color and a bit of texture.
  • Serve: Garnish with a slice of orange on the rim of the glass and serve immediately.
Tried this recipe?Leave a comment and let us know how it was!
Pomegranate Mimosa
See also  Sparkling Apple Pie Cocktail
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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