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This drink has it all.  Deliciously sweet mango ice cream that has been skinnified so you can feel great about having two (or if it’s on Mother’s Day, twenty).  Then it’s filled up nicely with sweet orange juice and champagne. Perfection. Go ahead and have just this for brunch.  I won’t tell.

This drink has it all. Deliciously sweet mango ice cream that has been skinnified so you can feel great about having two (or if it’s on Mother’s Day, twenty). Then it’s filled up nicely with sweet orange juice and champagne. Perfection. Go ahead and have just this for brunch. I won’t tell.

With a few special touches, a cocktail party becomes the ultimate festive holiday occasion. We have everything you need to make spirits bright: handcrafted drink recipes, expert mixology tips and s...

With a few special touches, a cocktail party becomes the ultimate festive holiday occasion. We have everything you need to make spirits bright: handcrafted drink recipes, expert mixology tips and s...

Sweet Paul's Apricot & Rosemary Mimosa Recipe

Apricot & Rosemary Mimosa

Ingredients:    1.5 cups mango pulp, chilled + 3/4 cup chilled water OR 3 cups of pure Mango Nectar  1 cup champagne/any good quality sparkling wine (or sparkling water/Sprite for non alcoholic version) – you may adjust the amount of champagne/sparkling wine to your taste; add a little more or less  1/2 tablespoon fresh lime juice, (optional – only if you like yours slightly tart)  few ice cubes  3 tablespoons packed fresh mint leaves + more for garnish

Ingredients: 1.5 cups mango pulp, chilled + 3/4 cup chilled water OR 3 cups of pure Mango Nectar 1 cup champagne/any good quality sparkling wine (or sparkling water/Sprite for non alcoholic version) – you may adjust the amount of champagne/sparkling wine to your taste; add a little more or less 1/2 tablespoon fresh lime juice, (optional – only if you like yours slightly tart) few ice cubes 3 tablespoons packed fresh mint leaves + more for garnish

Grapefruit Mimosas: a fun twist on the traditional mimosa for a Mother's Day brunch

Grapefruit Mimosas

Grapefruit Mimosas: a fun twist on the traditional mimosa for a Mother's Day brunch

Havana: Gosling's Rum, Cointreau, Lime Juice, Simple Syrup, Orange Juice, Orange Bitters | Click the photo for the recipe

Havana: Gosling's Rum, Cointreau, Lime Juice, Simple Syrup, Orange Juice, Orange Bitters | Click the photo for the recipe

Blended Mimosas - Just orange juice and champagne with some blended with ice first and then topped up with more champagne - sounds lovely for summer!

Blended Mimosas

Blended Mimosas - Just orange juice and champagne with some blended with ice first and then topped up with more champagne - sounds lovely for summer!

Rhubarb Bellini: Combine all ingredients in a small saucepan and bring to a simmer. Lower the heat to a slow bubble and cook until the rhubarb softens to a mushy texture, about 15 minutes. Puree with an immersion blender and chill. Spoon 1-2 TBSP rhubarb puree into each champagne flute, and enjoy!

Rhubarb Bellini

Rhubarb Bellini: Combine all ingredients in a small saucepan and bring to a simmer. Lower the heat to a slow bubble and cook until the rhubarb softens to a mushy texture, about 15 minutes. Puree with an immersion blender and chill. Spoon 1-2 TBSP rhubarb puree into each champagne flute, and enjoy!

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