Hawaiian Mimosa

By Steve Kilcullen Jump to Recipe

Have a tropical and fizz-filled tipple at your next brunch with the Hawaiian Mimosa.

We’re only a few weeks out from Christmas as I write this, and here in Los Angeles, the weather has been a toasty 80-something degrees lately. Do I miss the biting cold and snow of the East Coast? Well, no. I remember shoveling an entire driveway during a blizzard when I lived on Long Island, only to watch a plow drive by and dump an entire mountain of the white stuff over what I had spent many horrible, grueling hours clearing. In that moment, the decision to move to California—which had been a dream of mine for years—was set in stone.

My brother lives in D.C., where winters can be fairly brutal. I spent my last few Christmases back east and sightseeing in freezing temperatures, especially after spending a long time in warmer climes, can be trying. Right now, however, my brother is in Goldeneye, Jamaica, having a few cocktails with Chris Blackwell and Grace Jones. And the weather? Just like it is in Los Angeles.

So while I marvel at the amazing experience my younger sibling is having, one might think I’m super envious. But I’m not. All I am is happy and excited for him; his time there will be unforgettable. It brings me right back to a few years ago when I was in Hawaii, having my own life-changing and memorable trip. Tonight’s cocktail is the perfect tipple to sip on as I sit and reminisce about it, too. The Hawaiian Mimosa is a potent, tropically-tinged mixture that combines rum, fresh pineapple juice, and sparkling wine. The spirit and fruit juice remind me of those swaying palm trees, coconuts, and idyllic beaches, while the bubbly has me looking forward to the upcoming holiday, with its twinkling lights, wrapping paper, and good cheer.

You don’t need to be lounging on an island paradise to enjoy the crisp and tart Hawaiian Mimosa, but it will have you daydreaming about one.

What is the best alcohol to use in a Hawaiian Mimosa?

Make sure you have a dry or semi-sweet prosecco, cava, or sparkling wine chilled, cold, and ready to pour for this bubbly beverage. Anything that’s too sweet will make for an unbalanced sip. Something like a Coppola Diamond prosecco, Sofia Blanc de Blancs, La Marca, or Mionetto will meld beautifully with the pineapple juice, grenadine, and coconut rum. For the latter, a bottle of Malibu is easy to find and cost-effective, as is Bacardi. But since we’re making a Hawaiian Mimosa, you can use Kōloa Coconut Rum produced on the island of Kauaʻi, which is readily available on the mainland.

What glassware and garnish are used?

A long-stemmed champagne flute is the glass of choice for this cocktail. Garnish the rim with a fresh wedge of pineapple and a maraschino cherry. Hold onto the stem as you drink, so your fingers don’t warm your beverage up too quickly.

Shaken or stirred?

You can shake the pineapple juice and rum together before pouring in your glass, then top that off with your fizz. This will ensure that your spirit and fruit juice are well blended before adding the sparkling wine.

Other Mimosa variations worth trying

The Hawaiian Mimosa, while brilliant at brunch, is one of those satisfying sippers that you can indulge in any time of the day. Within reason, of course. And if tonight’s recipe has you thinking about other possible riffs on the classic Mimosa, check some out right here and give them a spin this weekend.

• Strawberry Mimosa – Have an extra sweet sip with this blend of berries and citrus.
• Beermosa – Out of bubbly, but have an ample amount of beer?
• Virgin Mimosa – Enjoy this alcohol-free treat to avoid those pesky hangovers.
• Manmosa – Vodka, orange juice, and some suds craft this hearty libation.