Mimosas are an easy-to-make brunch staple, but they're not the only thing you can do with sparkling wine that's morning-appropriate. Pretty much any juice will work -- grapefruit, cranberry juice, and even apple cider are popular. Liqueurs also work well in place of the juice -- think Chambord and St. Germain.
The Pineapple Mimosa from St. Genevieve keeps things fruity, but is a tropical alternative to the citrusy standard. The key step is making a syrup out of fresh pineapple, to keep things tasting fresh, and to balance out the acidity.
Pro tip: regardless of what juice you use, pour the wine first when serving; this will help keep the wine from frothing up too much.
- 5 oz sparkling wine (we used Mercat Cava Brut Nature NV)
- ½ oz pineapple syrup*
- Bittercube Bolivar Bitters
*To make pineapple syrup, combine in a blender:
- 1 pineapple (trimmed and cubed)
- 4 cups sugar
- 2 cups water
Purée (in batches if necessary) until smooth. Strain and stir. Add a pinch of salt. If desired you may also add 1½ tsp citric acid.
The syrup can be used right away, but you may wish to refrigerate it overnight, and then give it one more strain to remove most of the pulp. Will keep for several weeks; or, add some vodka to it and keep it for up to a month.
Combine all ingredients in a champagne flute or wine glass.
St. Genevieve is a "buvette," or French bar where drinks and refreshments are sold. The focus is on Champagne and other French sparkling wines, along with Parisian small plates, mains, and pastries.