level with me people. do you know how good life can be? lounging in front of a mimosa bar forgetting about time and cheersing the day away? k, i sound parched. but, seriously, big time awesome fun times. and not just because of the bubbles! if you are having people over for any daytime buddy times, this watering hole situation is a must! it's fun, it's beautiful, it's fresh, it's a conversation starter, and it's a load off when you are hosting a gathering because your guests make their own drinks, leaving your arms free to do spontaneous robot dances to entertain your peeps. bonus!
mimosas, if you are not familiar, are delish liquid libations that are usually 50/50 champagne and orange juice. i personally like a 70% bubbles and 30% juice ratio. thats just me. blush.
there are variations on this drink, such as the bellini, which is a yummy friendship of peach puree and champagne. well, when it was invented in italy, presecco was used. which, ladies and gents, is the total jam! presecco is, in my opinion, far superior to champagne. it is a sparkling italian wine that tastes better and doesn't give you nerf ball head.
k, now for the mimosa bar equation, think fruit, juice and bubbles. i usually try and have 3 fruits, berries are great. fresh or frozen. i've used plums, peaches, frozen watermelon cubes, etc. be creative but also use what you have! i like offering 3 different juices; always straight orange, something with peach and another fun one that is a different colour (than orange).
set out champagne flutes or something like it, an ice bucket (i use a croc) to keep the champagne cold, carafes or pitchers for the juice and fruit bowls. make labels for juices and a lil instructional sign saying something like, "choose juice, add fruit, add bubbadubs". and there you have it...fun bubbles.
mimosas, if you are not familiar, are delish liquid libations that are usually 50/50 champagne and orange juice. i personally like a 70% bubbles and 30% juice ratio. thats just me. blush.
there are variations on this drink, such as the bellini, which is a yummy friendship of peach puree and champagne. well, when it was invented in italy, presecco was used. which, ladies and gents, is the total jam! presecco is, in my opinion, far superior to champagne. it is a sparkling italian wine that tastes better and doesn't give you nerf ball head.
k, now for the mimosa bar equation, think fruit, juice and bubbles. i usually try and have 3 fruits, berries are great. fresh or frozen. i've used plums, peaches, frozen watermelon cubes, etc. be creative but also use what you have! i like offering 3 different juices; always straight orange, something with peach and another fun one that is a different colour (than orange).
set out champagne flutes or something like it, an ice bucket (i use a croc) to keep the champagne cold, carafes or pitchers for the juice and fruit bowls. make labels for juices and a lil instructional sign saying something like, "choose juice, add fruit, add bubbadubs". and there you have it...fun bubbles.
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