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Brunch Mimosas Three Ways


Your favorite brunch cocktail just got a lot more interesting. Hold the orange juice, we’re crafting three unique bubbly drinks using three different fruit jams. For a blend of spicy and sweet, we’re using raspberry preserves with habanero to add a complex kick of heat. For something sweet and citrusy, we’ve got a lemon marmalade. And for a richer, more savory drink, we’re using a rich blackberry jam. We like each of these sweet sippers with fresh, mild cheeses, as well as bold Langres, the ultimate cheese pairing for bubbles.

preparation & ingredients

1 cup Primo Habanero & Raspberry Preserves

1/2 cup Water

1 750 ml. bottle Prosecco or Cava

1/2 cup Water

1 750 ml. bottle Prosecco or Cava

1 cup San Giuliano Lemon Marmalade

1/2 cup Water

1 750 ml. bottle Prosecco or Cava

1 cup Sidehill Farm Blackberry Jam

For each mimosa variation, mix 1 cup of desired jam and ½ cup of water in a small bowl or measuring cup using a whisk. Ensure that all solids are broken up and that the mixture is fully incorporated.
Strain the jam mixture through a fine mesh sieve.
Remove chilled prosecco or cava from refrigeration and pour equal parts into four flutes, followed by roughly ¼ cup of the jam mixture. Adjust the amount of jam mixture to achieve desired taste and coloration.
Serve immediately.
Serve the Langres and the Fresh Robiola whole.
Triangle slice the Buttermilk Basque

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