A few years ago, I went with friends to a brunch at a local restaurant. Instead of simply offering mimosas like many others, this one had a mimosa bar. A do-it-yourself collection of ingredients to make your own mimosa with numerous options.
I have hosted enough brunches at my house to realize that this is a great idea for at home. After looking at several ideas from “mimosa experts”, here are my suggestions that have worked for me.
First – start with a decent dry sparkling wine. For mimosas, no need to pull out the Dom.
Any dry (don’t go sweeter than semi-dry) bubbly will work. I like to use Spanish Cava. The dryness of the bubbly offsets the sweetness in the juices and fruits you will have available.
Next is the juices. Of course you have to include the traditional orange juice. I strongly recommend either fresh squeezed, or the not-from-concentrate store bought. And you should have more of the OJ than any of the other juices, as people will tend to pour that more than others.
With juice selections, the better the quality, the more it will be appreciated. Try cranberry, ruby red grapefruit, pomegranate, pineapple, mango, peach nectar, watermelon, strawberry, or let your imagination go.
Other ingredients to have on hand are fresh fruit. Try blueberries, strawberries, raspberries, blackberries. Get fancier with orange slices, pineapple wedges, kiwi slices and pomegranate seeds. Take it up another level with fresh herbs like mint, basil rosemary, etc.
Presentation is next. Make sure everything is where guests have room to build. Use glass carafes or jugs for the juices. Use decent champagne flutes. Create an inviting atmosphere.
If done right, the “bar” area will pop with the colors of all the juices and fruit.
You and guests will have fun combining different juices and fruit to create fun mimosas. Enjoy!