Pomegranate Mimosa

By Steve Kilcullen Jump to Recipe

Pomegranate juice, Aperol, and sparkling wine come together to make a Pomegranate Mimosa—an unforgettable brunch beverage.

I love Mimosas. In fact, I had one this morning with a late breakfast of eggs, bacon, and bagels. And why not? I’m at home on a sunny day off, the cat is watching cartoons, and I have nothing to do except enjoy the moment. I usually keep a few six-ounce cans of Coppola’s Sofia blanc de blanc on hand in my home bar for impulsive weekend mixtures. They’re great, especially since opening a whole bottle is a little wasteful, unless you have guests or decide to drink the entire thing on your own. I’ve done the latter before. I fell asleep super early and missed half the day. Today I’m sticking to one can.

A few years back in Hawaii, my partner and I walked up the Coconut Coast of Kauaʻi one morning. We strolled from our seaside hotel to one of the larger resorts. There we had brunch at an ocean-view café and enjoyed one of the larger meals we’d had: pulled pork, scrambled eggs, endless cups of amazing coffee, and of course, bottomless Mimosas. I must’ve had three or four of them before our waiter asked if I’d ever had a Pomegranate Mimosa. My answer was an excited “You have those?!” Not because I was familiar, but mostly because I was ready for more Mimosas, and this version sounded pretty enticing.

They brought back a few glasses of this fizzy and red potion, and I couldn’t get to sipping on them fast enough. There was the pomegranate and the bubbly, of course, but there was another flavor I couldn’t quite put my finger on. After a few more glasses and guesses, I had to know. “Aperol,” our waiter replied with a smile. My partner and I gave those slightly tipsy “ahhhhhhhhhhh” responses, as if we should’ve known. But once we did, it seemed obvious. That extra bite this Mimosa had, the slightly bitter notes, was the delicious result of the addition of Aperol.

Walking back to our hotel was fun. Especially my constant, inadvertent turns into the oncoming waves. They woke me up, though, and I didn’t miss the rest of the day.

What is a Mimosa?

One of the simplest mixed drinks out there, a Mimosa is a combination of champagne, prosecco, or sparkling wine, and a citrus juice, usually orange. It is famously served at brunches all around the world, as well as at events such as weddings. If you’re lucky enough to fly first class anywhere, you often will be served a complementary glass.

What is the best sparkling wine to use in a Pomegranate Mimosa?

While I’m not a wine connoisseur, I am fairly fluent in the language of the sparkling kind. When I make Mimosas on the weekend, whatever variety or type they are, I like to use a good bottle of extra-dry prosecco or a blanc de blanc. It gives a nice, crisp, and effervescent experience with every sip, and it doesn’t overwhelm or disappear among the other ingredients. You can try other styles, such as a brut rosé or something sweeter like an Asti Spumante. Experiment and find your flavor.

What kind of glassware and garnish are used?

A champagne flute or goblet will keep those bubbles tickling your nose with every sip you take. Add an orange slice for an extra splash of citrus and a sprig of rosemary for a burst of fresh, spicy aromatics.

What exactly is “brunch”?

I’ll refer to bowling instructor and all-around Casanova, Jacques (from The Simpsons), when he describes brunch as “it’s not quite breakfast, it’s not quite lunch, but it comes with a slice of cantaloupe at the end.”

Similar cocktails to the Pomegranate Mimosa

If your weekends are filled with fizzy, mid-morning libations (and who doesn’t love that), then you’ll want to open up your world to let even more delicious and like-minded recipes in for your enjoyment. Twist & Toast has a bevy of cocktails to show you, and once you’ve made a few for your friends, you’ll be the hit of every sunny garden party you attend.

• Americano – Have a day off? Start it with one of these bittersweet and light beverages.
• Poinsettia Cocktail – The winter holidays also have some fizzy and festive drinks, including this orange and cranberry–flavored treat.
• Aperol Spritz – Sweet and just a little bitter, the classic Aperol Spritz is great with a late Sunday breakfast.
• Classic Mimosa – No weekend soirée would be complete without a few glasses of this bubbly staple.