MMMMimosa Time

Take a classic for a spin

I love a mimosa as much as the next girl, but sometimes you may want something a little different than the classic orange juice flavor. Here are some tips for making a dreamy glass of fruity bubbles. As well as a few varieties that you may or may not have tried before.

1. Ingredient Selection

For my mimosas I don’t have a specific bubbly that I use. I also don’t have a preference for price range. I know that there are some people that prefer to use something that costs a bit more. And there are others that prefer something inexpensive. I’ve had both and enjoyed both.

One thing that I won’t do is use frozen juice. I worked for a company that served mimosas mixed with frozen juice and there was most definitely a difference in consistency and taste. I also avoid pulp when making mimosas. It’s not a pretty sight in your glass, and I feel like it takes away from the experience.

2. Presentation

A classic mimosa is served in Champagne flutes, although I’ve seen people serve them in wine glasses. The choice is yours. I personally love a nice Champagne flute. It makes me feel ooh-la-la fancy.

Toasting Flutes

Make sure that you use cold ingredients. And if you’re making them in batches make sure that they stay cold. Warm mimosas aren’t fun. You’ll probably still drink it, but it won’t be the same.

3. Preparation

When mixing make sure to pour the sparkling wine first. It will help to prevent the drink from overflowing. Trust me and learn from my mistakes of my youth. Also, tilting your glass slightly will retain more fizz. And isn’t it really all about the bubbles? There’s also no need to stir your mimosa. Your drink will mix itself.

And now the fun part!

The below recipes are for large batches, great for hosting a brunch. They roughly make about 8 servings. They can also be made by the glass following a 50:50 ratio of sparkling wine and juice. If you like them a bit sweeter try one part sparkling wine and two parts fruit juice. If you want more of the bubbly stuff try two parts sparkling wine and one part fruit juice.

For all recipes, serving immediately will give the best flavor. If preparing for later, store the pitcher in the refrigerator until ready to serve. (Be aware that you will lose some carbonation if storing for later.)

Beverage Dispenser

I’ve included some classic recipes, as well as some out of the box recipes that I’ve experimented with in the past. Enjoy!

Classic Mimosa


1 750 mL bottle of chilled sparkling wine

3 cups chilled orange juice, pulp-free


Pour sparkling wine into pitcher

Add orange juice

Serve in chilled glasses



1 750 mL bottle of chilled sparkling wine

3 cups peach puree, strained

8 pear slices, thinly sliced


Pour sparkling wine into pitcher

Add pear puree

Serve in glasses garnished with pear slices

Pina Comosa


1 750 mL bottle of chilled sparkling wine

3 cups chilled pineapple juice

1 tablespoon coconut flavoring syrup (I like Torani)


Pour sparkling wine into pitcher

Add pineapple juice and coconut syrup

Serve in chilled glasses

Cran-Apple Mimosa


1 750 mL bottle of chilled sparkling wine

2 cups chilled cranberry juice

1 cup chilled apple juice


Pour sparkling wine into pitcher

Add cranberry juice and apple juice

Serve in chilled glasses

Cheese, Please!

Your charcuterie board can be whatever you want it to be

If you follow my stories on Instagram then you know that I love a good charcuterie board. In addition to having them available as finger food at a get together, I’ve been known to make a small one as a single gal lunch/dinner.

Here are some of my tips for making one for your next gathering. Or for your next quick snack.

The Board

While a charcuterie board can be a mish mash of things, you want to remember that it’s also about presentation. That starts with the right board. They come in a variety of shapes and sizes but I discovered one from Royal Craft Wood recently that I love.

Royal Craft Wood Cheese Board



I like to have options for different tastes when it comes to the meat selection. My go to selections are prosciutto, 1-2 types of salami, and ham. I like to either roll the meat or stack it in a simple pattern.


I’m kind of a cheese addict. So this is where I can sometimes go a bit overboard. When sticking with the basics I will use 1-2 types of cheddar, swiss, pepper jack, and brie. If making a more elaborate board I may also include provolone, and gruyere. 


For fruit I typically use the same thing every time. Strawberries, blueberries, cherries, and grapes. However, I have been known to also work with raspberries and apricots.

Dips & Spreads

I like to include a few small bowls with dipping/spread options. These are usually some type of jelly, honey, or veggie dip. My go to dip is spinach dip. And for fun I may add some type of chipotle dip or spicy mustard.

Bread & Crackers

Tiny baguette slices, various types of crackers, and pretzels are perfect additions to your board. As well as breadsticks. 

Nuts & Olives

While I personally prefer black olives, I will include black and green for my boards when hosting.

For nuts I always include cashews as those are my favorite. I will also add almonds or peanuts. When using peanuts I prefer something with a bit of a flavor kick like honey roasted.

Whether you’re hosting a family event or a dinner party for business associates, a charcuterie board is a quick and easy way to add a light bite.