Hold on, wait a minute! Y'all thought I was finished?! When I made these mimosa donuts, y'all thought I was kidding?! Here we are with a little play on Meek Mill lyrics and yet another mimosa recipe, friends. 🙂 Will I ever stop? Probably not. I got my first taste of pineapple jalapeño mimosas at The Tasting Room a couple of years back and they've been on my list to recreate ever since. They're the perfect balance of sweet and spicy and good for when you want a little something different. If you've been reading here for a little while, you've likely seen these turnt tequila mimosas, which incorporate tequila and St. Germain. Equally delicious are these orange lavender mimosas, which are more delicate and perfect for springtime. But it's summer right now, y'all, and I want to eat and drink all the tropical things! Enter these pineapple jalapeño mimosas. Three simple ingredients and two steps make for a summertime brunch (or anytime) drink that's just two minutes away.
I'd say the spiciness of these pineapple jalapeño mimosas is at a 5 out of 10 as the jalapeño slices don't sit in the pineapple juice and champagne for very long before drinking (if you're like me). You can up the spice level by letting the jalapeño "steep" in pineapple juice for a while (about an hour or so) before adding champagne and serving. If you want the jalapeño flavor without the heat, just remove the seeds. I love this easy twist on regular mimosas and serve them in stemless champagne flutes but the vehicle isn't as important as getting them in your mouth so sip from whatever you've got on hand!
If you like cocktails with a little kick to them, check out this sweet & spicy sangria made with white wine, champagne, fresh summer fruit and, of course jalapeño. Thanks for reading!
Pineapple Jalapeño Mimosas
- 6 ounces pineapple juice chilled
- 10 ounces champagne chilled
- 2 fresh jalapeño slices
- Divide pineapple juice and champagne evenly between two glasses.
- Place a jalapeño slice in each glass.