Tropical Mimosas – The classic brunch drink, given a tropical twist with the addition of mango, pineapple, and a splash of grenadine!
In my mind, Easter marks the beginning of brunch season. The weather has warmed up but not enough to hang by the pool. So what’s the next best way to spend some time outside? Drinking mimosas on the deck of our favorite brunch spot, am I right?!
In Atlanta, no matter where we go for brunch, there is always a wait. Is that the same where you live? I’ve gotten to the point where I don’t have the patience to wait and, to be frank, I don’t really feel like paying for food anymore, especially when I can make great stuff at home in my kitchen. Man, just writing that made me feel like a grumpy old person. Bah Humbug!
The next best thing is hosting people over for brunch at our place. I love entertaining so I’m happy to have people over for any occasion. But brunch is extra special because of the aforementioned drink of choice at brunch: mimosas.
So, in honor of brunch season, I am sharing one of my favorite mimosas: Tropical Mimosas!
It’s not like me to serve drinks in their traditional glory. Nope. I like to jazz it up a bit to make them extra special for my guests. Just look at the list of the drinks that I’ve featured on my blog – cranberry lime mojitos, sparkling apple cider sangria, and another snazzy mimosa, berry mimosas. They all spawned from classic drinks we all know and love but with their own unique twists.
For this take on a mimosa, I knew I wanted a tropical twist. But “tropical” can mean so many things. It can mean traditional combinations like coconut and pineapple or more South American flavors like papaya, passionfruit, or mango.
For this mimosa, I took a mixture of both and combined mango and pineapple, with a splash of grenadine to give the mimosas the color of a tropical sunset. Finally, I finished it with a kiwi slice for garnish and voila! There you have my tropical mimosa!
Now, a key thing to remember is the mango is a subtle flavor compared to the explosive pineapple. So, for that reason, I used more mango juice than pineapple juice in this mimosa. If you want even more subtle pineapple flavor, you can use pineapple coconut water instead of the juice. It’s also a little healthier since it cuts outs some of the sugar.
Another tip I have for you is to only add a smidge of grenadine. I literally poured a drop of it in the mimosa and it created the color you see in these photos. Any more and the mimosas will turn dark pink.
Lastly, as you know, mimosas are made with champagne. As soon as champagne leaves the bottle, it starts to lose fizz. So this is not a drink you can make in a pitcher or ahead of time. It’s best to make these drinks a la carte. If you want to save time, though, you can mix the pineapple and mango juices together and store in the fridge until time to serve with the champagne.
Well, there you have it! I hope you have many chances to make these mimosas because I know you’re going to love every drop. Make sure to scroll past the recipe to see a collection of more drinks you can find on my site, Certified Pastry Aficionado. I know you’re gonna love those too.
- 12 ounces mango juice/nectar
- 6 ounces pineapple juice
- 2 ounces grenadine
- 1 750 mL bottle champagne
- Add 2 ounces of mango juice and 1 ounce of pineapple juice to a champagne flute. Add a drop of grenadine very carefully so you don't overdo it.
- Fill the rest of the glass with champagne.
- Recipe makes 5 more glasses of mimosas.
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