Everyone likes a good mimosa. It’s the perfect pairing for just about any brunch and they’re not so boozy that they can’t be crushed as soon as your eyes are open. We set up this mimosa bar for our clothing swap, and it was a huge hit.
What’s even better than a single mimosa? A mimosa bar. As soon as there’s a bar set-up you know you’re expected to have at least two. You have options so each one can be different than the last.
A good mimosa bar has a variety of juices, fruits and lots of bottles of bubbly at the ready.
- Multiple bottles of bubbly. Sparkling wine, champagne, brut, cava or prosecco – any of these work
- Selection of juices, we chose orange, grapefruit and cranberry. Depending where you live and what’s in season you could also use mango, passionfruit, guava, you name it.
- Selection of fruits, we chose strawberries, blueberries and raspberries but the sky is the limit here
- Champagne flutes
- Napkins
- Bucket and ice (for chilling the bottles)
Layout your items on a table. We recommend placing the juice at the back, the champagne off to the side along with the flutes and the fruit and napkins at the front. To make a mimosa, start by filling half of the flute with champagne. Top with the juice of your choice, or even mix two juices (may we suggest cranberry and grapefruit). Finish with dropping in a couple pieces of fruit for added flavour.
