Although you can never go wrong with a classic orange juice and champagne mimosa, The Park in Austin, Texas has got you covered with whatever flavors you fancy, including the Mango Ginger Mimosa, Pineapple Basil Mimosa, Prickly Pear Mimosa and the Strawberry Citrus Mimosa.

Step up your brunch game by making a selection of The Park’s signature mimosas at home.

The Park's Lineup of Speciality Mimosas

The Park’s Lineup of Speciality Mimosas

Photo Courtesy of Richard Casteel

Mango Ginger Mimosa

Serves: 4

Ingredients:

  • 5 oz. V8 Splash Tropical Blend
  • 1/4 oz. Maine Root Ginger Beer
  • 3/4 oz. Mango Puree
  • 18 oz. Champagne

Preparation: Pour the V8, ginger beer and mango puree into a pitcher and mix until combined. Pour 1 1/2 oz. of the mixture and 4 1/2 oz. of champagne into a glass.


Pineapple Basil Mimosa

Serves: 4

Ingredients:

  • 1/4 oz. Basil
  • 5 3/4 oz. Pineapple Juice
  • 18 oz. Champagne

Preparation: Blend basil and 1/2 oz. of pineapple juice until liquified. Run the basil and pineapple mixture through a strainer and dispose all remaining large pieces of basil. Pour the strained mixture into a pitcher and add the remaining pineapple juice. Pour 1 1/2 oz. of the mixture and 4 1/2 oz. of champagne into a glass.


Prickly Pear Mimosa

Serves: 4

Ingredients:

  • 1 3/4 oz. of The Perfect Puree’s Prickly Pear Puree
  • 3/4 oz. of Simple Syrup
  • 3 1/2 oz. of Water
  • 18 oz. of Champagne

Preparation: Pour the prickly pear puree, simple syrup and water into a pitcher and mix until combined. Pour 1 1/2 oz. of the mixture and 4 1/2 oz. of champagne into a glass.


Strawberry Citrus Mimosa

Serves: 4

Ingredients:

  • 4 1/4 oz. of Lemonberry Breeze Hawaiian Punch
  • 1 oz. of Lemon Juice
  • 3/4 oz. of Simple Syrup
  • 18 oz. of Champagne

Preparation: Pour the punch, lemon juice and simple syrup into a pitcher and mix until combined. Pour 1 1/2 oz. of the mixture and 4 1/2 oz. of champagne into a glass.


Classic Mimosa

Serves: 4

Ingredients:

  • 6 oz. of Orange Juice
  • 18 oz. of Champagne

Preparation: Pour 1 1/2 oz. of orange juice and 4 1/2 oz. of champagne into a glass.

The Park Interior and Bar

The Park Interior and Bar

Photo Courtesy of Richard Casteel
The Park Main Patio

The Park Main Patio

Photo Courtesy of Richard Casteel