Wednesday, March 19, 2014

NomNom: Party Mimosa

There's something about weekends and brunch that go hand in hand. Perhaps it's the blissful feeling of being able to sleep in sans alarm clock or waking up past breakfast hour.

Whenever I know I'm going to have a free morning that's not filled with a to-do list or plans made well in advance, I like to invite loved ones over for brunch. Having friends come over your home for a shared meal on the weekend is a great way to start the weekend and when you add champs to that equation, well it's pretty much a guaranteed good ol' time.

I wanted to update the classic mimosa with exotic tropical fruit juices that reminded me of my recent trip to Belize. While on vacation, my friend and I would crave fresh, sweet, and ice-cold watermelon or pineapple juice everyday from fruit stands and would always be on the look out for any potential juice bars throughout the day. Selling pre-cut fresh fruits on the streets was a normal thing--the fruit in Belize was that good.

Warning: the combination of flavors in these mimosas (guava, mango, pineapple) have a high potential to make you dream about warm weather, sandy beaches, or a tropical vacation far away. All good things.

The next time you have brunch at home (much more cost efficient btw), try this easy and tasty juice concoction that will transport you for a brief moment to a warm, sandy beach somewhere with this party mimosa in hand and no worries in mind.

Enjoy. Xo.

Ingredients (Adapted from Yields: 15 servings
1 (12 ounce) can of mango-apricot 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 (750 ml) of cold champagne

1. Stir together the mango-apricot nectar, pineapple juice, water, orange juice concentrate in large pitcher until combined. Pour in bottle of champagne just before serving.

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