Tropical Brunch Mimosa
The mimosa is the simplest cocktail in the brunch canon: sparkling wine, orange juice, done. The problem is that most orange juice is too sweet and too heavy, and by the second glass you're drinking sugar with bubbles.
This version replaces the juice with Coco Loco Piña Colada. The brewed coconut water brings its own fizz, the pineapple delivers tropical fruit flavour without the cloying sweetness of juice, and the whole thing stays lighter and more interesting than what most brunch menus are pouring.
What You Need
Glass: Champagne flute or stemless wine glass
Ice: None
Serves: 1
Est. standard drinks: ~2.0
Ingredients
- 150ml Coco Loco Piña Colada, well chilled
- 100ml dry sparkling wine or prosecco, well chilled
- Squeeze of fresh lime juice (about 5ml)
- Pineapple wedge, for garnish
Method
- Pour the sparkling wine into a champagne flute.
- Add the squeeze of lime juice.
- Top slowly with chilled Coco Loco Piña Colada, pouring down the side of the glass to keep the bubbles alive.
- Give the gentlest possible stir. One motion, no more.
- Garnish with a small pineapple wedge on the rim.
Tasting Notes
The sparkling wine carries the acidity and the fine bubbles. The Coco Loco Piña Colada brings tropical pineapple flavour and the coconut water's subtle mineral finish. The lime juice prevents it from drifting into sweetness. It's lighter than a traditional mimosa, fizzier, and more layered than straight orange juice could manage.
When to Make It
Weekend brunch. The drink that looks considered without requiring you to do anything more complicated than pour two things into a glass.
Jug Version (Serves 4–6)
For a table, combine one bottle of prosecco with four cans of Coco Loco Piña Colada in a pitcher. Add the juice of two limes and a handful of fresh pineapple slices. Stir once and pour over ice. It scales effortlessly, which is the whole point of a brunch drink.