Mimosa Bar for a Crowd
Among the eggs Benedicts and stacks of pancakes, no brunch is truly complete without a cocktail. If you’re pulling out all the stops, whether for Mother’s Day or any old Saturday, a mimosa bar is in order. Instead of the usual orange juice, we’re serving three new twists on the classic: paloma, tropical and strawberry-basil.
Some logistics are in order: You can make the fruit bases a few days ahead and store them in the refrigerator. As for serving, a one-to-one ratio of juice to bubbly is the typical recommendation…but few guests will complain about a heavy pour of the latter. (One bottle of Champagne contains about six to eight mimosas worth of wine. Buy accordingly.)
Paloma Mimosa (makes 2 cups/about 6 servings)
1½ cups fresh or bottled grapefruit juice
½ cup freshly squeezed lime juice
Thinly sliced grapefruit and lime wheels, to garnish (optional)
Tropical Mimosa (makes 2 cups/about 6 servings)
1 cup mango nectar
1 cup pineapple juice
Pineapple wedges, to garnish (optional)
Strawberry-Basil Mimosa (makes about ½ cup/4 to 6 servings)
6 large strawberries, roughly chopped
2 teaspoons sugar
2 small sprigs fresh basil
Sliced strawberries, to garnish (optional)
Chilled Champagne, to serve
1. Make the Paloma Base: In a small carafe, jar or pitcher, stir together the grapefruit and lime juices. Set aside.
2. Make the Tropical Base: In a small carafe, jar or pitcher, stir together the mango nectar and pineapple juice. Set aside.
3. Make the Strawberry-Basil Base: In a small bowl, stir together the strawberries, sugar and basil. Muddle gently with a muddler or wooden spoon until the berries are slightly crushed and the basil is aromatic. Set aside to infuse for 10 minutes, then remove and discard the basil leaves. (Optionally, you can add finely minced basil leaves for a more intense herb flavor, as pictured.)
4. To serve, pour equal parts chilled Champagne and paloma or tropical base into a flute or wine glass. For the strawberry-basil mimosas, add about 2 tablespoons of the base into a glass and top with Champagne. Garnish with lime slices, pineapple wedges and strawberry slices, if desired.