Pineapple Mimosas are the BEST KIND!! Forget the OJ and add pineapple juice to champagne for your next brunch.
I had my first pineapple mimosa a few years ago when we went to Maui. We took a snorkeling trip with Trilogy (of the famous cinnamon rolls) and they offer pineapple mimosas on the sail home. I’d never been a mimosa person until I tried that pineapple mimosa. Now whenever we host brunch pineapple juice is always on my mimosa bar.
There’s something about the tart and sweet acidity of the pineapple juice mixed with the champagne. It’s a tropical mimosa that is so much better than the orange juice kind!
Next time you’re hosting brunch…or if you’re just in the mood to have champagne for breakfast, try this delicious twist on my favorite cocktail.
With just 2 ingredients, a pineapple mimosa is a refreshing twist on the traditional recipe.
I always get asked what kind of champagne to use in mimosas. I suggest using one you like to drink plain. I prefer something less sweet in general, but especially when I’m adding juice.
When choosing a champagne for mimosas, choose a brut or extra brut, or use prosecco.
Have you ever wondered how to make a good mimosa? I think that’s in the eye of the drinker.
Basically, if you’re pouring me a mimosa, it better be less than an ounce of juice and a full flute of champagne. Someone else might want it more 70/30. Just be sure to ask before you pour!
Tips for making the perfect pineapple mimosa:
- With just 2 ingredients, is this even a recipe?
- I suggest you buy the mini single serve cans of pineapple juice. They come in packs of 6. The large 32ounce cans of pineapple juice are going to be way too much unless you’re making lots of cocktails.
- Be sure to chill the champagne and the juice.
- Wondering how to easily open a champagne bottle? Twist the bottle not the cork!
Other mimosa recipes to try:
- 1 ounce pineapple juice
- 4 ounces champagne or prosecco
- Add pineapple juice to champagne flute. Top off with champagne. Serve with pineapple garnish.
Nutritional information not guaranteed to be accurate
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Last Updated on December 10, 2018
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: December 10, 2018