How to Upgrade Your Mimosa Game


glasses of brunch mimosas with ingredients in the backgroundWho doesn’t love a mimosa?

Whether you’re at a baby or bridal shower, celebrating a holiday like Easter or Mother’s Day, or just making Sunday brunch at home, a mimosa is a great way to make the meal feel more festive (not to mention, they’re absolutely delicious). So let’s look at how to upgrade your mimosa game!

Since mimosas consist of mainly two ingredients, champagne and juice, they are an easy drink to mix and match with a plethora of fruity flavors! I’m about to share with you 4 important ideas to upgrade brunch mimosas to impress even your own taste buds!

Choose a dry champagne 

A bottle of champagne next to a cutting board with whole apples

Pick a dry champagne that fits the flavor profile of the juice you’d like to use. A dryer champagne will help balance the sweetness of the juice (since juice is about half the ingredients) and a good mimosa does not require expensive booze. Try looking for a bottle between $12 and $15.

Use fresh juice 

Quality is going to be the most important part in getting delicious tasting results. Using homemade fruit juice will make the drink taste fresher and have a lighter texture, especially if you use juice without pulp.

Apples Pears Mixed Basket Stemilt 7

Mix the perfect ratio

Sometimes its easiest to use equal parts champagne and juice, but try experimenting with your mixtures to find the right flavor balance for you. For a stronger mimosa, add more champagne and cut out some of the juice (and vise versa for a fruiter tasting beverage.)

Experiment with other flavors

Traditionally, mimosas are a simple combination of champagne and orange juice. However, there’s no reason you can’t change things up! In fact, we encourage it. Orange juice is delicious, but it might be time to experiment with new flavors!  The next time you’re making mimosas, we think you should serve the bubbly with options… specifically, apple juice and pear juice! Apples and pears make for delicious and refreshing juices to add to your mimosa. 

Although it may seem a bit “extra,” this cocktail is even better when you make your own juice. Of course, it’s not necessary, but we can really taste the difference! We have an easy hack for you with the help of your electric pressure cooker: simply add your cored and diced fruit (no need to peel), enough water to cover, a dash of cinnamon, and let it do its thing. Once the fruit is done cooking, mash and strain through a cheesecloth, and before you know it you have fresh juice that will really impress whoever you happen to be serving.

Four green pears. To upgrade your brunch mimosa, try swapping orange juice for pear juice.

Mix and Serve!

Apples and pears + bubbly booze are a match made in heaven. We usually associate this pairing with hard ciders (and rightly so – they’re delicious, aren’t they?) but there are so many other ways to put this combination to use. Sweet, tart juice is perfect with a dry, bubbly wine. We recommend your favorite champagne, prosecco, or brut that’s on the drier side.

You can’t really go wrong with any selection of Stemilt apples and pears, we do have some recommendations for you. For your fresh apple juice, we like our Cosmic Crisp® Apples, and for the pear juice we think a d’Anjou Pears add the perfect flavor!  Try juicing other fruits like cherries, peaches, or nectarines and let us know how they turned out!

Include us in your mimosa-making ventures by leaving a comment below and let us know how you used these ideas to upgrade your brunch mimosas.


  • For the apple and pear juices:
  • 3 Stemilt Cosmic Crisp® Apples, cored and roughly diced
  • 3 Stemilt D’Anjou Pears, cored and roughly diced
  • Water
  • 1/2 tsp ground cinnamon, divided
  • For serving:
  • 3 tbsp white sugar
  • 1/4 tsp ground cinnamon
  • Champagne, Brut, or Prosecco
  • Thinly sliced apples, for garnish

Sunday brunch just got flavorful! Freshen up your favorite mimosa with Cosmic Crisp® apples and d'Anjou pears!

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    3-4 servings
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For the juice:

  1. Add the cored and diced apples to an electric pressure cooker. Add enough water to just cover the apples (never less than ½ cup for safety). Add ¼ tsp cinnamon. Add the lid and cook for 6 minutes, then manually release the steam. Alternatively, add ingredients to a stockpot and let simmer over medium-low heat for 25-30 minutes, until apples are very soft.
  2. While the apples are cooking, line a glass or heat safe bowl with cheesecloth.
  3. When done cooking, mash with a potato masher or the bottom of a clean drinking class. Pour through the cheesecloth to catch the juices. Discard the pulp or use it to make muffins or fruit bread. Set the juice aside.
  4. Repeat with pears.

To make the mimosas:

  1. Add the sugar and cinnamon to a small rimmed plate and mix together.
  2. Take one of the sliced apples, cut a small slit in the center, and slide the rim of each of your glasses through the slit to moisten. Dip in the cinnamon sugar mixture to coat the rim. Repeat with all glasses.
  3. Add 2 tbsp-¼ cup (depending on preference) pear or apple juice to each glass. Top with your choice of champagne, brut, or prosecco.
  4. Garnish with apple slices on rim and serve.

Nutritional Information

Per Serving

  • Calories: 224
  • Fat Content: .5
  • Cholesterol Content: 0mg
  • Sodium Content: 4mg
  • Carbohydrate Content: 56.5g
  • Fiber Content: 9.1g
  • Sugar Content: 41.7g
  • Protein Content: 1g