Mother’s Day Mimosas

May 6th

I think a rule of Mother’s Day is mimosas.

Don’t know if it’s the sunny spring weather.

Or the foodfest of brunch we usually attend.

Whatever the reason it’s time for a mimosa!

In preparation for Sunday I shall be drinking these starting today.

It’s hot.

They’re refreshing.

And it’s Friday.

(this may not be appealing to those who got a little loco last night)

The standard mimosa of champagne and orange juice is always lovely.

But try changing it up with this recipe.






1 (12 ounce) can apricot-mango nectar

1 (12 ounce) can pineapple juice

3/4 cup cold water

1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted

1 bottle cold champagne


Stir together apricot nectar, pineapple juice, water, and orange juice concentrate

in a large pitcher until combined. Pour in bottle of sparkling wine just before serving.