It doesn’t matter what time of year it is, mimosa’s are always in season! Spring, Summer, Fall or Winter there’s always a reason to celebrate with a mimosa at brunch or just because. We’re going to show you how to build the ultimate mimosa bar with Mionetto Prosecco, plus the perfect fall themed mimosa!
The holiday season is approaching us and what better time to sit back, relax and invite a handful of friends over for a casual Sunday brunch filled with good eats like a Greek inspired quiche or Parmesan Herb Popovers and most importantly good drinks!
This post is sponsored on behalf of Mionetto. As always all opinions are my own and thanks for supporting brands that I work with.
What’s the first thing that comes to mind when you think of a mimosa? Is it something bubbly with a splash of orange juice? Perhaps switching things up and adding peach puree to make it a bellini? A mimosa can be so much more than what’s traditionally served, which is why I teamed up with Mionetto to build our very own #MioMosa.
What does #MioMosa mean? Mio = My in Italian and that’s what this is all about! Putting your own twist on a traditional drink and making it yours!
We are squarely into the fall season right now, which is why a fall-inspired mimosa was the perfect drink to share with you today! Let’s start with the basics first.
How to build the ultimate mimosa bar.
Let’s get into the basics, here’s everything you need on hand to build the ultimate mimosa bar, including fun variations on the traditional drink.
- Bubbly! You can’t have a mimosa without a little bling! I’m a big fan of Mionetto Brut and Mionetto Extra Dry Rose. What I love about both of these styles is that they are available in both 750ml bottles and mini 187ml!
- Ice + Ice Bucket
- Glassware – dust off those champagne flutes! I’m also a big fan of stemless flutes and wine glasses for those Spritz cocktails. Plus pitchers or containers to hold your fruit juices.
- Fruit juices – This is where we get to have fun! Start with the basics. orange juice and peach puree and then have fun with the season! For Fall and Winter I suggest pear, pomegranate or apple cider. For Spring and Summer get those berries out! Strawberries or raspberries make the perfect addition.
- Garnish – Have slices of the corresponding fruits to your juices and purees. I’m also a big fan of adding herbs to my drinks. Rosemary or thyme for fall inspired; basil and mint for the summer.
- Liqueurs, bitters and more! Let’s not overlook adding a splash of elderflower liqueur or a few drops of bitters to your mimosa. This is a wonderful way to elevate your drink to the next level.
- Snacks! We can’t have brunch without the snacks! Try some vanilla cardamom candied pecans plus your favorite brunch dishes.
How to assemble
Once you’ve got everything lined up for your #Miomosa bar, assembly is easy.
I suggest setting up a card table or clearing space on a side table. Place a few bouquets of flowers, napkins and your glasses out. Then fill your ice bucket up with ice, add your bottles of prosecco to keep the bubbly chilled. Fill your carafes with juice and add signs if desired, put out the snacks and garnish.
Last but not least, get the party started!
How to make a fall inspired mimosa
As promised, here’s our recipe for Rosemary Pear Mimosas. It’s as easy as 1,2,3!
- 2 ripe bartlett pears or 4 ounces pear puree
- 4 - 187ml bottles of brut prosecco
- Pear slices and rosemary sprigs for garnish
- Peal and core your pears and add to your blender. Add in an ounce or two of water and puree until smooth. Alternatively you can purchase pre-made pear puree.
- Pour 2 ounces puree in a champagne flute and fill to the top with chilled prosecco.
- Garnish with a slice of pear and a sprig of rosemary.
Just in case you need a little more cocktail inspiration, I suggest checking out a few recipes on Mionetto’s website. I love all their variations on Spritz cocktails!