Try this pineapple mimosa for a simple twist on the classic with a tropical flair. Easy to make, light and perfect for brunch or any excuse.
I have to admit that while I like pineapple itself, I have never been a huge fan of pineapple juice. I’m not sure if it is just that too acidic, which I kind of forgive in the fruit itself, or there’s probably a bit of bad association for me from years ago (best not explained). Either way, it’s not something I tend to go out and buy.
However, after our trip to Puerto Rico earlier in the year where it would have been wrong not to have a piña colada, I started to appreciate that classic cocktail again. And of course, I couldn’t resist making one at home, as well as my twist of a blueberry piña colada.
Both were delicious, but I had some pineapple juice left so I got thinking on what to make. I also happened to have an open bottle of sparkling wine from something else (as you do), and so it didn’t take long to decide to make this pineapple mimosa.
What is a mimosa?
A mimosa is a simple cocktail made with champagne and citrus juice, typically orange juice. It’s a classic brunch cocktail, or is also good as a light welcome drink for a party or bridal shower.
Growing up in the UK, I knew of the Bucks Fizz. When I first came across mimosas in New York, I figured they were the same thing. Apparently the Bucks Fizz is stronger with two parts champagne to one part orange, while a mimosa is equal parts of both. So, close.
Is a mimosa the same as a bellini?
A bellini is made with peach puree and prosecco. Arguably, when you get in to variations on the fruit juice part, you could call it either a mimosa or a bellini, I guess. I doubt you would tell all that much whether it contains prosecco, champagne or some other sparkling wine.
That said, I’d tend to think of a bellini as with thicker fruit purees, like a strawberry bellini. Mimosas I think of a bit lighter, like this one.
What’s in a pineapple mimosa?
That may sound like a silly think to say since you would assume it’s just pineapple juice and champagne. However I found just a little triple sec in there makes a fantastic difference. That little extra citrus and sweetness really lifts it slightly.
Easy to make, light and bright, this pineapple mimosa is a refreshing tropical twist on the classic brunch cocktail. (But just so you know, it’s great any time!)
- 2 oz pineapple juice 60ml
- 1/2 oz triple sec 15ml (orange liqueur eg cointreau)
- 3 oz champagne 90ml, approx, or other sparkling wine
- Put the pineapple juice and triple sec in a champagne flute. Stir gently to combine.
- Top up the glass with champagne and serve.
Remember to pin for later!