Can’t decide between sangria or mimosa for brunch? Have both with these Pineapple Mimosas! Fresh fruit bathed in pineapple juice, champagne, and a little liqueur makes for a perfect weekend pick-me-up!
Ah, brunch and mimosas—a match made in heaven!
There’s something nostalgic about waking up on a lazy Sunday morning with the promise of fluffy pancakes, crispy bacon, perfectly poached eggs, or whatever else makes brunch your favorite.
But you know what takes brunch to a whole new level of bliss? Mimosas, of course!
What did you think I was going to say? Isn’t that what you’re here for?
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
When I think spring, I can’t help but think of brunch. Tables full of delicious food, sweets, and cocktails made with fresh fruit. (Strawberry Lemon Drop Martinis, anyone?)
Why you’ll love these pineapple mimosas
- It’s a quick and easy cocktail to throw together – something that can be prepped in only 15 minutes!
- Made in a pitcher, this sangria-style mimosa is a real crowd pleaser, yielding about 6 glasses. It can easily be doubled and served up in a punch bowl or spouted beverage dispenser.
- This sangria presents a unique way to use up all that delicious seasonal fruit leftover from farmer’s market hauls.
The mimosa – a fizzy, citrusy mix concocted in Paris in the 1920s that’s become a 9am to 2pm staple here in the States, regardless of what day of the week it is.
It’s a simple recipe, consisting only of champagne and orange juice.
But you know me. I’ve gotta overcomplicate everything. Luckily, complications often end up more delicious than the original!
These pineapple mimosas are the perfect example. Imagine: making sangria, then adding some bubbly and turning it into a mimosa!
Ingredients
The beauty of sangria is that it can be made with any fruit! It’s best when the fruit used is in season, so try this recipe with citrus in winter and spring, berries in the summer months, and peaches and other stone fruit in the fall.
- Pineapple juice – feel free to use orange juice if it’s your preference, or a mix of both!
- Creme de cassis – this is a sweet black currant liqueur that can be found at any liquor store.
- Granulated sugar – honestly, this is optional! Pineapple juice is rather sweet on it’s own, so feel free to play with the ratios here to suit your taste, depending on the champagne you use.
- Sliced orange, grapefruit, lime, apple – 1 of each.
- Fresh strawberries – sliced or chopped.
- Champagne – your favorite kind! Prosecco and Moscato di Asti also work well here.
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
How to make Pineapple Mimosas
- In a large glass pitcher
, combine pineapple juice, creme de cassis, and sugar, stirring until dissolved and combined. Taste and add more sugar to your liking. - Add the sliced fruit and refrigerate at least 2 hours, and up to 24 hours, before serving.
- When ready to serve, pour champagne into pitcher and stir briskly. Pour into champagne flutes, garnish with sliced fruit, and enjoy with a good brunch!
, combine pineapple juice, creme de cassis, and sugar, stirring until dissolved and combined. Taste and add more sugar to your liking.So when you can’t decide between sangria and mimosas, the answer is not to make a choice – it’s to combine your favorite elements of both!
Sangria Tips & Tricks
- Fruit: choose your fighter. In any type of sangria, it’s best to start with fresh produce that’s ripe, but not too firm or too soft. The fruit, specifically apples and pears, softens a bit while steeping, and anything too soft will begin to dissolve in the sangria. Also, feel free to substitute in your favorite seasonal fruits!
- Use a champagne you would drink on its own. There’s a misconception that sangria is for those bottles of gifted wine that you can’t stand. But why would you think adding fruit to that would make it taste better? That said, the wine you use doesn’t need to be expensive! Just pick up an extra bottle or two of your favorite bubbly and go to town.
- No Creme de Cassis? Try another liqueur, like raspberry (Chambord), orange (Cointreau or triple sec), or lemon (Limoncello).
- Don’t skip the steeping step! Sangria tastes best when the flavors have had time to mingle and blend. Give it at least 2 hours in the refrigerator, but try to hold off for a full day before serving.
- Don’t add the champagne until serving time! Why would you risk losing the bubbles?
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Pineapple Mimosa
Ingredients
- 3 cups pineapple juice or orange juice
- ¾ cup creme de cassis
- ¼ cup granulated sugar
- ½ orange thinly sliced
- 1 apple cored and thinly sliced
- ¼ grapefruit thinly sliced
- 1 lime sliced
- 1 cup fresh strawberries sliced
- 1 bottle champagne
Instructions
- In a large pitcher, combine juice, creme de cassis, and sugar, stirring until dissolved and combined. Add sliced fruit and refrigerate at least 2 hours, and up to 24 hours, before serving.
- When ready to serve, pour champagne into pitcher and stir briskly. Pour into champagne flutes, garnish with sliced fruit, and enjoy with a good brunch!
Wendy, A Day in the Life on the Farm says
Kudos to you for signing up for a 1/2 Marathon. How fun that it will be at Disney. This Sangria/Mimosa is the perfect reward for all your hard work.
Rachel @ {i love} my disorganized life says
I’ve never made a sangria mimosa before- going to have to change that asap!
Liz @ Books n' Cooks says
Best.Idea.Ever.
And good luck on your marathon! I wish I was a runner, but that will never happen. In fact, I’ve chosen to walk 20 miles in a day (during a Susan G Komen Walk for Breast Cancer) rather than run a mile. So kudos to you!