Sometimes I get the feeling that mimosas get a bad rap because they’re only associated with brunch and crazy girls screaming “yaaaas”. I love mimosas when we go to brunch on the weekends but I also like making champagne cocktails at home. A mimosa recipe isn’t a difficult task to conquer but I can see how it gets a little boring sometimes.

Once in a while I like to add fresh herbs (hey rosemary) to my mimosas or even a splash of St. Germain when I’m feeling flirty. A decent mimosa recipe is more than just cheap champagne and terrible orange juice; it’s pineapple juice, it’s mango nectar or even cranberry juice. Switch it up a bit people.

I don’t like my mimosas to be too sweet but I also don’t want them to be too tart (or brut, whatever fancy word you want to insert here) – does that makes sense? If I’m enjoying a mimosa on a casual Sunday afternoon, chances are, I have something to do later in the day so I need to take it easy and not get sloshed off of a fruity brunch drink. Am I right?

This take on a classic mimosa isn’t anything new. Let’s be honest here; as much as I like to think I’ve created and invented most things, I didn’t invent this but I am here to share this delicious take on a mimosa. You’re welcome.

In my opinion, this is the perfect mimosa. Why is it the perfect mimosa? Well, because it involves juice ice cubes. I love a flavored ice cubes. Have you read my ~~rants~~ posts on iced coffees without coffee ice cubes? This mimosa involves freezing your favorite juice, then plopping them in a glass of champagne. The ice cubes will slowly melt into your champagne, which is the perfect scenario. Not only is it perfect but it looks pretty. We like pretty drinks.