Pineapple Mimosa Recipe
Champagne & pineapple juice.
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Ingredients
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Cocktail
Method
Cocktail
Chill glassware and ingredients (optional)
Place champagne flutes or serving glasses in the refrigerator or freezer for 10–15 minutes before serving. Ensure the champagne and pineapple juice are well chilled (around 40°F / 4–5°C). If serving multiple guests from a pitcher, chill the pitcher and add ice just before serving.
Prepare garnishes
Cut fresh pineapple into thin wedges or spears. If using pineapple leaves or maraschino cherries, have them ready on a small plate for quick garnish placement.
Mix the mimosa
For an individual serving, pour 1/2 cup (120 ml) chilled pineapple juice into a chilled champagne flute. Slowly top with 1/2 cup (120 ml) chilled champagne or sparkling wine. Pour the champagne gently down the side of the glass or over the back of a spoon to preserve bubbles and minimize foaming. If making multiple servings in a pitcher, combine equal parts chilled pineapple juice and chilled champagne in a chilled pitcher; add 1 cup of ice to the pitcher only just before serving if desired.
Garnish and serve
Garnish each flute with a pineapple wedge on the rim and, if desired, add a maraschino cherry or a small pineapple leaf for presentation. Serve immediately while sparkling.
Notes
Adjust the proportions to taste: use more pineapple juice for a sweeter, fruitier drink or more champagne for a drier, more effervescent cocktail. For a non-alcoholic version, substitute sparkling water or non-alcoholic sparkling wine for the champagne.