The mimosa is the quintessential brunch drink, second only to a Bloody Mary. The combination of orange juice and dry champagne is heavenly, but I love to switch up classics with new flavors. My mom recently introduced me to the line of juices made by Ceres, a brand she grew up on in South Africa and was thrilled to find in the States, and I’ve fallen in love with the guava juice. Guavas have a beautiful pinkish orange color, and the flavor is sweet, tropical and slightly tart, similar to a strawberry, kiwi or passionfruit. Add some champagne, and you’ve got a perfect twist on this brunch staple to enjoy any time. If your grocery store doesn’t carry Ceres juices, you’re likely to find guava juice in either the juice aisle or with the Latin foods, or you can look for it at a Latin grocery store. It’s quite lovely on its own, as well.
Also, I will happily take requests for drink recipes. I love trying and modifying recipes of any kind, but if there’s a drink you’d like to learn how to make at home, let me know and I’ll put my bar tending skills to work. Happy brunching! // susannah
SEE THE RECIPE AFTER THE JUMP…
When you add bubbles to the juice of the exotic guava, you end up with a new take on the classic orange juice mimosa. It’s best to use a dry (not sweet) sparking wine, such as brut champagne or prosecco. Be sure to keep all the ingredients chilled as there’s nothing worse than a warm mimosa.
Makes one mimosa, easily multiplied
- 2 ounces guava juice
- 4 ounces brut champagne
- Champagne flute(s)
- Fill a champagne flute 1/3- to 1/2-full with guava juice.
- Slowly top with champagne, careful to fill to the top of the glass without letting it overflow. Serve immediately.