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Peach Mimosa

    Peach mimosa

    Elegant, refined and a breeze to make, there is no better way to kick off brunch than with a peach mimosa and good company. Sweet and floral peach juice stands in for OJ in this charming take on the classic cocktail, while prosecco keeps it fresh, light and fruity.

    For an afternoon to remember, serve peach mimosas at celebratory brunches alongside fresh berries, yogurt, homemade granola and fruit scones, or at any event that calls for bubbles and a good time. Just make sure you have plenty to go around!

    Peach mimosa

    For best results, make your peach mimosas with prosecco. Peach juice tends to be more viscous than other fruit juices, and using prosecco will help keep the mimosa light and fruity.

    Prosecco has a tendency to overflow with foam when it’s first opened, which can make for a mess and a waste of perfectly good bubbles. To avoid this, make sure the prosecco and peach juice are both cold before mixing.

    You can also let the prosecco relax in the fridge for 10-15 minutes after opening to reduce the foam without losing carbonation.

    What You Need to Make a Peach Mimosa

    To make peach mimosas, you’ll need a bottle of prosecco and peach juice, as well as a fresh peach slice to garnish. If you don’t have a bottle of prosecco on hand, you can use any sparkling wine in its place.

    If you’re having a hard time tracking down peach juice, you can make your own by blending quartered fresh, ripe peaches with water and sugar to taste. Use a ½ cup of water for every peach and strain through a fine mesh sieve to remove any thick pulp.

    Ingredients on a table

    Ingredients:

    • Prosecco
    • Peach Juice
    • Peach Slice for Garnish

    How To Make Peach Mimosas

    Pour cold peach juice into a champagne flute.

    Tilt the glass at a 45-degree angle and slowly pour in the prosecco to reduce fizz spillover. Let any excess fizz fall down before topping off with more prosecco. Stop pouring when the liquid is just below the rim of the glass.

    Pouring into glass

    Do not shake or stir.

    Serve immediately and enjoy!

    Mimosa glass

    Are peach mimosas and peach bellinis the same?

    Not quite. Though the drinks are very similar, a peach mimosa is equal parts peach juice and sparkling wine, while a peach bellini is peach puree mixed with prosecco.

    Can I use peach schnapps in a peach mimosa?

    Yes, but use it sparingly. Adding a splash of peach schnapps is a great way to intensify the peach flavor in your mimosa, but a little goes a long way. A less-is-more approach is the best way to incorporate peach schnapps into your cocktail without overwhelming it.

    Is there a difference between white and yellow peaches?

    Yes there is. White peaches are sweeter and have a delicate floral quality to them, while yellow peaches are more acidic and are on the tarter side, especially when they’re not ripe.

    Peach mimosa

    Peach mimosa

    Peach Mimosa

    Rebekkah Rumora
    Elegant, refined and a breeze to make, there is no better way to kick off brunch than with a peach mimosa and good company. Sweet and floral peach juice mixes beautifully with light and fruity prosecco for a charming take on the classic cocktail that you’ll want to make on repeat.
    No ratings yet
    Prep Time 2 mins
    Cook Time 1 min
    Total Time 3 mins
    Course Drinks
    Servings 1
    Calories 130 kcal

    Ingredients
      

    • 3 oz Prosecco
    • 3 oz peach juice
    • peach slice for garnish (optional)

    Instructions
     

    • Pour cold peach juice into a champagne flute.
    • Tilt the glass at a 45 degree angle and slowly pour in the prosecco (if the bubbles form too much of a head let them fall down before pouring more).
    • Stop pouring when the liquid is just below the rim of the glass. Do not shake or stir.
    • Serve immediately and enjoy!

    Nutrition

    Calories: 130kcalCarbohydrates: 12gPotassium: 108mgSugar: 9g
    Keyword cocktail, drinks, mimosa
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    Rebekkah Rumora
    Rebekkah Rumora

    Rebekkah is a food writer, recipe developer and sommelier who is obsessed with all things food and drink. When she isn’t lingering too long in her kitchen, she can be found making music in her apartment or traveling the globe in search of the perfect noodle.

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