These Rainbow Mimosas Are Almost Too Pretty To Drink

Upgrade your brunch cocktails!

The Kitchen hosts create a rainbow of mimosas using different flavored juice bases, as seen on Food Network's The Kitchen

Mimosas are practically essential when throwing a brunch party. That's why we've come up with a simple way to give them a bold and bright spin: rainbow mimosas! Each variation tastes terrific, so don't be afraid to try them them all!

We poured 2 ounces of each of the following beverages into separate champagne flutes and topped them off with our favorite prosecco. If you like cava or Champagne, you can use that instead — there are no rules.

RED: Cranberry Juice makes the mimosa a vibrant scarlet.

ORANGE: Use Carrot Juice! (You thought we'd say orange juice, didn't you?) This is an unexpected alternative to the standard mimosa ingredient. The surprisingly sweet flavor of the carrot juice pairs very well with the crisp sparkling wine.

YELLOW: We used Mango Juice. Pineapple juice would work well too, but mango juice gives the drink a new tropical twist and a more brilliant color.

GREEN: Matcha Lemonade. Matcha is a concentrated green tea powder that has a little boost of caffeine—perfect for a brunch cocktail. Buy bottled lemonade or make it from scratch using our recipe.

BLUE: You can't beat Blue Curacao. (Even though it is blue, the Curacao tastes like orange.)

PURPLE: We used Butterfly Pea Flower Tea, also known as "Blue Hibiscus." The tea starts off blue, but when sparkling wine is added the color changes to purple before your very eyes. This happens because the tea contains anthocyanins, which are the blue, violet and red pigments found in plants, which react to pH levels. The mild acidity of the sparkling wine initiates the reaction and transformation. Bottled Butterfly Pea Flower drinks are popping up on store shelves everywhere, and would make a great alternative to brewing the actual tea.

Cheers to the rainbow!

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