Read on for bridal shower ideas and 3 delicious mimosa recipes to serve at your next brunch and bubbly.
The time has come to start preparing for your bridal shower. It’s always a little bit hard deciding on a theme when pulling together an elegant and yet seamless event. Luckily I’ve collected some fresh inspiration from a few things I found across the web and I can’t wait to share them with you all. Bridal showers are all about new beginnings, and I have to say this roundup of favorites is like a breath of fresh air. Here we go…
Bring on the Mimosas! A brunch and bubbly is not complete without a mimosa bar. Why not set up a make-your-own mimosa or Bellini bar. Your guests will ooooh and awww over it.
Here is what you will need to set up your mimosa bar in less than 10 minutes.
1. Pour juices into clear carafes. An assortment of 3 is all you need. For my recent brunch and bubbly I offered orange mango, pineapple guava, and cranberry juices.
2. Pop the bubbly. Chilled prosecco and/or champagne are good choices. Ménage à trois’ prosecco is my favorite. For non-alcohol choices include chilled Pellegrino. To keep them cold, fill an ice bucket with ice and place the bottles inside.
3. Offer fruit slices as a garnish. I selected strawberries, pineapple and sliced kiwi fruit to compliment my juice choices.
When your guests arrive, invite them to pour themselves equal parts champagne and fruit juices. To avoid having to repeat “Pour the bubbly, Splash some juice, Garnish with fruit” to every guest that arrives, I designed a pretty little mimosa bar sign and set it right by my champagne glasses. Matching invitations and tags are perfect for tying your whole theme together. You can instantly download yours at www.diyInvitationDivas.etsy.com and receive 10% off with promo code: SAVE10
I have included an added splash just for you. Three of my most favorite mimosa recipes.
TRADITIONAL MIMOSA WITH A TWIST
Rachael Ray is well known for her cooking show on The Food Network. And I have to say, her mimosa recipe is one of the best that I have tasted.
8 punches orange juice
2 ounces Triple Sec or other orange liqueur
4 curls orange peel
I never thought of this, but it makes total sense. Rinse and chill champagne flutes in freezer to frost. Pour 2 ounces of orange juice into each flute. Fill almost to the rim with champagne. Top each glass with a splash of Triple Sec and garnish with a curl of orange peel. Recipe courtesy of Rachael Ray.
These raspberry cream mimosa’s are as good as they look
RASPBERRY CREAM MIMOSA ANYBODY?
I am LOVING this mimosa, created by Debbie and Julie of Cooks with Cocktails.
1 bag frozen raspberries
1/4 cup sugar
1 cup half and half cream
1 bottle of sparkling wine or champagne
Raspberries rolled in sugar for garnish, or just plain raspberries
Thaw frozen raspberries in a small pot over medium heat. Once they get soupy, add the sugar to taste and stir until it completely dissolves.
Puree the raspberries and pour them through a sieve to get rid of the seeds. Let the mixture cool.
When it is cool, add the cream and mix. Add the raspberry cream mixture to a container and freeze for 4 hours or overnight.
When you are ready to assemble your drinks. Add a table spoon or two of frozen raspberry cream into a glass. Then pour the sparkling wine over to the top and drop in a fresh raspberry or two for garnish.
VICTORIA’S SEXY NON-ALCOHOLIC MIMOSA
The ingredients are simple. It is the presentation that makes this cocktail sexy.
Pineapple Guava Juice
Sliced Pineapple For Garnish
Fill a champagne flute almost to the top with Peligrino. Add a splash of juice and garnish with pineapple.
Have you thrown a brunch and bubbly? Share you mimosa experience with my audience. We would love to hear your thoughts below:
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Have you thrown a brunch and bubbly? I would love to hear all about it in the comments below.