Carrot Mimosa

If you love classic mimosas but want a fun, fresh twist, this Carrot Mimosa is for you! It’s sweet, bubbly, and a little unexpected, with fresh carrot juice bringing in a beautiful color and natural sweetness.

Perfect for Easter brunch, spring celebrations, or just because—

let’s pop some bubbly and make it happen!

What You’ll Need

4 oz champagne or prosecco
2 oz carrot juice (fresh is best!)
1 tsp honey or simple syrup (optional, for extra sweetness)

For the Rim:

2 tbsp honey or simple syrup
¼ cup sugar (white or orange-tinted for fun!)

For Garnish:

Thin carrot ribbon or small carrot slice

Pro Tips

Chill everything! Cold champagne and carrot juice make the best mimosas.
Fresh juice is best. If you can, use freshly pressed carrot juice for the sweetest, freshest flavor.
Want a layered effect? Pour the champagne first, then slowly add the carrot juice.
Make it non-alcoholic! Use sparkling water or ginger beer instead of champagne.
Extra fun? Add a splash of orange juice or pineapple juice for a fruitier version.

Tools You’ll Need

Champagne flute
Small plate for rimming
Spoon for drizzling honey

Substitutions & Variations

No alcohol? Use sparkling water or ginger ale instead.
Sweeter version? Add ½ oz vanilla syrup or maple syrup.
Citrusy twist? Mix in a splash of fresh orange juice for a brighter flavor.

Instructions

Step 1: Rim the Glass

Dip the rim of your champagne flute into honey or simple syrup, then coat it with sugar.

A super close-up shot of a champagne flute rim being dipped into golden honey on a small plate, followed by a swirl in fine white sugar, creating a lightly frosted rim

Step 2: Pour the Carrot Juice

Pour 2 oz of fresh carrot juice into the rimmed champagne flute.

A super close-up shot of bright orange carrot juice being poured into a champagne flute, filling about one-third of the glass

Step 3: Add the Champagne

Slowly top off the glass with 4 oz of champagne, letting the bubbles rise.

A super close-up shot of champagne being poured from a dark green bottle into a flute filled with carrot juice

Step 4: Garnish & Serve

Gently place a thin carrot ribbon on the rim of the glass for a fun garnish.

A super close-up shot of a delicate, curled carrot ribbon being carefully placed on the edge of a champagne flute, its vibrant orange color standing out against the golden bubbles inside

Leftovers & Storage

Best enjoyed fresh!
If making a batch, keep the champagne and carrot juice chilled separately and mix just before serving.

Wrap-Up

And that’s it—your Carrot Mimosa is ready to sip! It’s bubbly, refreshing, and a little unexpected, making it perfect for Easter brunch or any springtime gathering. Try it out, take a pic, and let me know how it turned out. Cheers! 🥂🥕✨