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Strawberry Mimosas

The Strawberry Mimosas is a fruity twist on the classic brunch cocktail, blending fresh strawberries with orange juice and sparkling champagne. This refreshing and vibrant drink is perfect for special breakfasts, brunches, or any celebration. A fresh strawberry garnish adds a touch of elegance to each glass.

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Strawberry Mimosas

Strawberry Mimosas

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Champagne, Champagne Cocktails, Christmas champagne cocktails, Christmas cocktails, Strawberries
Servings: 4
Author: Paul Kushner

Ingredients

  • 1 bottle champagne chilled
  • 8 oz orange juice
  • 2 cups chopped strawberries for blending and garnish

Instructions

  • In a blender, combine the chopped strawberries and orange juice. Blend until smooth.
  • Strain the strawberry and orange mixture through a sieve into a jug to remove any pulp, creating a smooth puree.
  • Fill each champagne flute halfway with chilled champagne.
  • Top up each glass with the strawberry-orange puree, filling to the rim.
  • Garnish each flute with a whole strawberry on the rim for a beautiful presentation.
  • Serve immediately and enjoy your fruity mimosa!

Notes

Pro Tips
  • For a sweeter drink, add a touch of honey or simple syrup when blending the strawberries.
  • Use freshly squeezed orange juice for a fresher, brighter flavor.
  • Chill your champagne flutes in the freezer for an extra-refreshing drink.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

This Strawberry Mimosas is a refreshing blend of sweet strawberries and zesty orange juice, balanced by the crisp bubbles of champagne. Each sip delivers a vibrant and fruity flavor, making it a delightful choice for brunch or any festive occasion.

See also  Georgia Peach
Strawberry Mimosas
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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