Summer Mimosa

It’s time for a tropical beach party to meet up with a dressy brunch. Pineapple and apple play off each other nicely on the sweet-to-acidic scale, and gardeners will discover a favorite new use for the more unusual herb garnishes.

makes 1 cocktail | start to finish: 5 minutes

2 ounces chilled fresh pineapple juice
4 ounces chilled méthode champenoise cider
optional garnish: sprig of pineapple mint or pineapple sage
Pour the pineapple juice into a champagne flute. Top with cider, garnish with the sprig of pineapple mint or pineapple sage and serve.


The best mimosas are made with ultra-fizzy methode champenoise ciders that tend towards the dry side. Look for Finnriver Artisan Sparkling Cider, Snowdrift Cider Co. Dry, or Perry, Eaglemount Homestead Dry or Perry, Westcott Bay Cider Dry or Very Dry, Tieton Cider Works Tieton Blend or Precipice Perry.

Submitted by Jill Lightner, Editor of Edible Seattle @edibleseattle

Submitted by Jill Lightner, Editor of Edible Seattle
@edibleseattle