On the first Monday of every month, I’m sharing a mimosa of the month here. I mean, I can’t call this site Hostess With Mimosas and not share any actual mimosas, right?
So, every month, in addition to other things, I’ll spotlight a mimosa. Featured mimosas will be easy to replicate and more importantly, they will be perfect to enjoy when entertaining at home. Mimosas are easy anyway (hello, juice and champagne) but we can keep the simplicity of a mimosa and still elevate it a bit, right? Let’s not settle for boring mimosas people.
I’m really excited about today’s mimosa because it’s the inaugural mimosa of the month and it’s a mashup of two of my favorites. I hope you’re as excited about this one as I am; it’s a good one. Ready?
It’s a mimosarita!
I know what you’re thinking: what the heck is a mimosarita? Yes, it’s a word I made up and it’s brilliant. Actually, it probably exists already but it’s new to me. A mimosarita is a combination of a mimosa and a margarita – if you haven’t guessed it already (yum). I figured I should kick off the first mimosa with a bang!
This drink isn’t for the faint of heart, though. Don’t get me wrong, it’s delicious but it’s unlike your normal brunch beverage. I don’t know about you but when my friends and I brunch, we usually have a couple (maybe a few, hell, probably a carafe) of mimosas. You probably don’t want to overdo it with this delicious tequila-infused mimosa, though. My rule is everything in moderation especially when it comes to tequila. Oh, the stories one could tell about consuming too much tequila.
The good news for me? This blog isn’t about tequila storytelling so I won’t share those stories.
I hope you’ll make this recipe and serve it when you have friends over. And when you do make, let me know how it goes. Do me a solid and share your recipe recreations on Instagram using the hashtag, #HostessWithMimosas. I’ll love you forever.
- 1oz Tequila (blanco is preferred)
- .5oz Triple Sec
- Juice from 1/2 of a lime
- 4oz Orange Juice, freshly squeezed
- Kosher salt, for garnish
- Wet the rim of two champagne flutes (using water or lime juice) then dip in salt; set aside.
- In a cocktail shaker, combine all ingredients (except for the champagne). Add ice and shake until the shaker is frosty - about 10-15 seconds.
- Strain into champagne flutes then top with champagne.
I used a really inexpensive champagne for this drink - the tequila is the real star of this mimosa.