These Easter mimosas will add flair and fun to your Easter egg hunt or holiday-themed brunch. Tangy, sweet and bubbly, these fruity-forward cocktails are perfect for a crisp morning in early spring.
These mimosas combine perfectly pink strawberry peach juice with prosecco and are garnished with a fresh, juicy strawberry. Simple, quick, and seasonal, this drink shimmers in the light and is the perfect accompaniment to an Easter celebration.
This twist on a traditional mimosa is sophisticated yet fun. I like to really lean into the holiday celebration and decorations, and this pink drink fits perfectly into all of Easter’s pastel colors. Definitely consider serving it alongside Easter candies, chocolates, and your favorite light pastries.
The only forethought you need for these drinks is to ensure the juice and prosecco are well-chilled. Put your juice (if not already refrigerated) and bubbly in the fridge well in advance of when you plan to use it
When you uncork the prosecco, I like to use a towel to help release the cork. Having the towel means that if the cork pops violently, the cork doesn’t fly across the room. As fun as it looks in the movies, that can be dangerous. Whatever approach you take to uncorking, be careful to point the top of the bottle away from your face and the faces of anyone else around you.
What You Need To Make Easter Mimosas
To make Easter mimosas, you need strawberry peach juice, fresh strawberries, and prosecco. Avoid using very sweet prosecco—something a little drier balances the sweet juice nicely. You also don’t need to spend a fortune on prosecco! You’ll miss the nuances of a high-quality bubbly in this drink anyways.
When shopping for juice, know that you can substitute what I recommend here for strawberry juice, strawberry lemonade, or peach juice. I like the balance and sweetness of strawberry-peach flavors, but you can adapt based on what you can easily pick up at the grocery store.
- Strawberry-peach juice
- Fresh strawberries
Easter mimosas could not be simpler to make. All you need to have on hand are champagne glasses, a small cutting board, and a paring knife or another small knife. You can use any kind of champagne flute, stemless or stemmed, your favorite coupes, or any other festive glassware you want.
How To Make Easter Mimosas
Prepare the garnish: Wash and dry the strawberries. Cut a small slit around ¼ inch to ½ deep in the tip of the strawberry.
Prepare the mimosas: Pour the strawberry-peach juice into a champagne flute.
Uncork the champagne. Top the juice with the champagne.
Garnish with the prepared strawberry on the rim of the glass.
Can I make these alcohol-free?
Definitely! If you want an alcohol-free option, you have a few choices. I recommend replacing the prosecco with a good ginger ale or a sparkling cider. You can also use ginger beer, but the ginger flavor will be much stronger.
Why do you recommend prosecco?
I like prosecco, and it is often cheaper than champagne. In this recipe, you can use any sparkling wine you like, be that cava, prosecco, champagne, or another sparkling white wine. There are differences in how some of these wines are made bubbly—but this isn’t going to have a meaningful difference in your drink. I have never tried a sparkling rosé in this recipe, but you might find you like that, too!
Why do you recommend a 50:50 ratio of juice to prosecco?
I recommend this ratio because it’s an easy ratio to eyeball if you’re making drinks on the fly and often agrees with most guests. You might find you like more of one ingredient or the other, so adjust to your tastes. You can always add a splash of more prosecco or juice if you need.
- 16 oz prosecco
- 16 oz strawberry peach juice
- 4 fresh strawberries
- Wash and dry the strawberries.
- Cut ¼ to ½ inch cut in the bottom of each strawberry.
- Pour 3-4 oz of juice into a champagne flute.
- Top the flute with an additional 3-4 oz of prosecco.
- Add a strawberry to the lip of the drink.
Here are a few other recipes you might enjoy!
- Grapefruit Mimosa
- Grinch Mimosa
- Peach Mimosa
- Pineapple Mimosa
- Mango Mimosa
- Cranberry Ginger Ale Cocktail
- Apple Cider Martini
Arielle is a food and drink photographer based in Washington, D.C. She was previously a social science researcher before she fell in love with photography.