Mimosa Bar (+ Bellinis)
Set up a festive Mimosa Bar (+ Bellinis) with peach Bellinis and classic mimosas for easy, crowd-pleasing brunch fun.
Ingredients
- 32 oz. orange juice (or other fruit juice, such as pomegranate, cranberry, mango, etc.)
- 750 ml Prosecco (Champagne and sparkling wine also work, or use sparkling water for alcohol free)
- 16 oz. frozen sliced peaches ((1 bag) or other fruit, such as strawberries, pineapple slices, or blackberries)
- 1 tbsp agave nectar (any liquid sweetener works)
- 1½ cups water
- 750 ml Prosecco (Champagne and sparkling wine also work, or use sparkling water for alcohol free)
Instructions
Step 1: Blend the fruit for the Bellinis
Place the frozen sliced peaches, the tablespoon of agave nectar, and 1½ cups of water into a blender and pulse until everything becomes a smooth but slightly textured purée. Aim for a velvety, pourable consistency with tiny visible peach fibers and a few microscopic ice crystals so the mixture reads chilled and lush. Scrape the sides once or twice with a rubber spatula so there are no dry pockets; the finished purée should be thick enough to cling to a spoon yet fluid enough to swirl when topped with bubbles.
Step 2: Transfer and rest the purée
Pour the fresh peach purée into a clear glass measuring pitcher or small pouring jug and set it on the side to settle; the surface will show a satin sheen with a faint gradient where pulp settles at the bottom. Leave the blender pitcher nearby, wiped but bearing a few soft streaks of peach color — evidence of the action. Keep the agave jar and a small measuring cup of water close at hand for quick adjustment.
Step 3: Build the mimosas and bellinis
Arrange three tall, elegant clear champagne flutes on the painted white pine surface. For each mimosa-style drink, pour your chosen fruit juice into the bottom of a flute about one-quarter to one-half of the way up — orange juice for a bright sunlit hue, a paler yellow citrus for a classic mimosa, and the peach purée for the bellini base. Slowly top each glass with chilled Prosecco or sparkling water, pouring gently to preserve a delicate, shimmering crown of bubbles that rises and clings to the glass. For the Bellini, allow the peach purée to create a soft gradient at the base as the prosecco lifts tiny swirls of pulp into the effervescence.
Step 4: Garnish and present
Finish each flute with small, thoughtful garnishes: a thin orange wheel perched on the rim of the orange mimosa, a tiny lemon twist for the classic mimosa, and a slim peach slice tucked into the Bellini. Light frost and subtle condensation on the glass rims should indicate chill without frostiness. Place the reserved measuring pitcher of peach purée just behind the flutes as a companion prop to show provenance. Arrange the three glasses left-to-right and present as a cohesive trio, photographed eye-level for an intimate close-up.
Notes
- Keep Prosecco and juices chilled until serving to preserve bubbles.
- Make peach purée up to 48 hours ahead; stir or re-blend before serving.
- Taste and add agave sparingly; fruit sweetness varies.
- Use a sparkling wine stopper to preserve opened bottles for a day or two.
- For alcohol free versions, substitute sparkling water for Prosecco.