Mimosas Inspired by Mojitos and Piña Coladas

By Liliana Moyano for Shine Latina

Mimosa three ways The best way to kick-off a "Sunday Funday" is a nice brunch accompanied by the bubbles of a refreshing mimosa and good company. Traditionally, mid-morning menus offer bellinis (champagne topped with peach puree) and traditional mimosas (champagne topped with orange juice), but early cocktails at my house take on a fun, Latin twist that all guests will love.

You can give your mimosa bar an upgrade beginning with my mojito-style cocktail, infused with refreshing mint and lime. Then, inspired by my Nana's traditional, passion fruit drink, I've shaken up a version with a hint of the tropical concentrate. Finally, I turned the beloved Piña Colada into a mimosa colada. Check out the recipes below for these fun recipes. You can't go wrong with a little bubbly, after all. ¡Salud!

Try this with my chorizo hash browns for a complete breakfast

MOJITO MIMOSA
Mojito MimosaIngredients
1 lime, quartered
1 tbsp. sugar
5 mint leaves
5 oz. champagne
(Serves 1)

Directions
Muddle the the lime, sugar and mint leaves until a paste is formed and the sugar dissolves. Pour the mix in a chilled glass, and top with champagne. Garnish with mint leaves.

PASSION MIMOSA
Passion MimosaIngredients
2 oz. frozen passion
1 tbsp. sugar
1 oz. water
5 oz. champagne
Lime (optional)
(Serves 1)

Directions
Blend the passion-fruit, sugar and water creating a thick puree for the base of the mimosa. Pour the mix into a chilled glass, and top with the champagne. Garnish with a lime wedge.

COLADA MIMOSA
Colada MimosaIngredients
1 tbsp. cream of coconut
1 oz. pineapple, chopped, plus more for garnish
5 oz. champagne
(Serves 1)

Directions
Using a mortar, muddle the cream of coconut and pineapple to create a paste. Add the paste to a chilled glass, and slowly add the champagne tilting the glass towards the bottle. Fill it to the top, and remove any unwanted foam. Garnish with a pineapple slice.

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