With Mother’s Day around the corner, I can’t help but think about brunching it up with a few of my favorite cocktails and casseroles. Mimosas are such a classic brunch cocktail, but I definitely prefer to add an extra bit of flair to the old orange juice recipe. Don’t be afraid to experiment with different fruit juices to mix things up a bit.
I love just about every pineapple and coconut flavored cocktail that I’ve encountered. The flavors just scream tropical oasis and have me dreaming about a nice beach vacay. The obsession worsens by the day with this horribly cold spring weather! My summer wardrobe is dying to make an appearance.
A good rim job is essential to this recipe with lightly toasted coconut flakes. Just be sure to practice safe toasting! My first time was a bit scary when the coconut caught on fire in the oven. These suckers are quite temperamental, but are so worth it. I just stick a thin layer of coconut flakes on a pie pan and broil it for 30 seconds or so. Leftovers can be stored for next-day mimosas or Pina Coladas.
If you are wanting other mimosa options on your menu, an Orange Creamsicle Mimosa is another favorite that will keep your guests’ options open. More is always better when brunch’n…you have to eat enough for 2 meals, right? A vibrant, Strawberry Lemon Sangria is another one of my go-to’s for easy entertaining.
Make your brunch menu a cinch with an overnight egg casserole or french toast. This gives you more time to actually enjoy yourself and your Tropical Mimosas! No one wants to miss out on the last piece of liquid cake.
MORE TO LOVE
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- Strawberry Lemon Sangria
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- Georgia Peach Martini
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- Pineapple Orange Creamsicle Mimosas
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- Salted Caramel Chocolate Martini
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- Easy Fruit Pizza
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- Glazed Orange Scones
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- Apple French Toast Casserole
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- Lemon Poppy Seed Pancakes
- Cream of Coconut
- Sparkling Moscato or Prosecco
- Pineapple Juice
- toasted coconut flakes
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Coat rims of champagne glasses in cream of coconut and dip into plate of toasted coconut flakes.
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Add 1 tbsp. of Cream of Coconut into each champagne flute.
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Fill each glass around 1/3 of the way full with pineapple juice.
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Fill remainder of glass with Sparkling Moscato or Prosecco.
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Add a single layer of coconut flakes onto a nonstick cookie sheet or pie pan.
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Broil for 30-45 seconds or until lightly browned.
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