Lemonade Mimosa With Lemon Brulee Garnish

Mimosas are synonymous with brunch, but the OG classic with orange juice can get a little stale. For this brunch favorite, we just swap out orange juice for lemonade and it's a whole other vibe!

But it's not about the mimosa, it's about the garnish. Since we used store-bought lemonade for this cocktail, it needed something a little fancy, to make it really stand out. Many mimosa recipes have you dip the rim of the glass in sugar, but this ain't a margarita. She be delicate!

And what's fancier than a lemon, topped with sugar and torched until it's caramelized to perfection? I mean maybe my sugared cranberry or my burnt cinnamon cocktails, but this one has my heart.

While many recipes suggest a 1:1 ratio of juice to champagne, there really is no set of rules. It simply comes down to personal taste, the sweetness of the juice, and the type of alcohol used.

I prefer 1 part juice to 2 parts champagne or sparkling wine, but you can choose whatever serving combination you prefer. Like more juice? Add more juice. Want more champagne? Add more champagne.

The best tip for making mimosas is to make sure both the bubbly and juice are perfectly chilled. So be sure to place your ingredients in the fridge ahead of time, so that you will be mimosa ready!

You only need 4 ingredients for this lemonade cocktail.

• Lemonade- I use store-bought for convenience. If you have a favorite lemonade recipe, feel free to use it here.
• Champagne or sparkling wine- I usually use Prosecco.
• Lemon-A few slices for the garnish.
• Sugar- White granulated sugar for caramelizing the lemons.

See the recipe card for quantities.

You will need champagne flutes or other similar glasses (about 8-10 ounces). If you are making the brûlée lemons, you will need a kitchen (culinary torch) or you can broil the lemons in the oven instead.

Caramelizing lemon is very easy to do. If you have a kitchen torch, it makes this step a breeze. You can also brûlée the lemon slices in the oven under the broiler, however a torch will yield the best results.

Cut the lemon slices about ⅛ inch thick. Lay them out on a heatproof dish. *If using a broiler, place them on a baking pan.

Blot the lemon slices between 2 paper towels. Sprinkle the sugar over the top. Using a kitchen torch, swipe the flame back and forth until the sugar becomes golden brown and hard.

Serve immediately on top of the mimosa with a cocktail pick or place right over the top of the glass.

1. You want to remove any excess moisture from the lemons before caramelizing them, or else the sugar will begin to dissolve. Be sure to blot them on a paper towel.
2. Brûlée your lemons immediately after placing the sugar on them for best results.
3. If you have metal cocktail skewers, thread the skewer through the lemon first, then brûlée them. Skip this step if you are using a wooden cocktail pick.
4. Cut your lemons into your preferred size before torching them, or the sugar will crack off after handling them.

1. Prosecco, cava, vino verde, or other sparkling wine- No one is watching, so why not use your favorite bottle of bubbly alcohol? These will also be more affordable depending on the variety and origin.
2. Skip the alcohol- For a mimosa mocktail, try a lemon-flavored seltzer or sparkling lemon soda. We love this one.
3. Skip the bubbles- There is always the option of skipping the bubbly altogether. Sure it's just lemonade in a fancy glass, with a fancy garnish, but if you have kids taking part in the festivities then this is perfect. Everyone can be included!

• For the prettiest pop of color, use pink lemonade instead of regular.
• For a tropical twist, swap out the lemonade for pineapple juice.
• To make a classic mimosa, use orange juice.

These mimosas and the lemon brûlée slices should be prepared just before serving. In my experience, the caramelized lemon slices only last about 30 minutes before they begin to lose their crisp.

The best is what you can afford. Champagne can be expensive, so you can opt for Italian Prosecco. There are plenty of excellent varieties that are less expensive.

Mimosas go with everything! Try some of these brunch favorites.

Pesto Baked Eggs

Fresh Strawberry Bread with Buttermilk

Homemade Raspberry Almond Scones

Smashed Eggs On Toast

🍳Did you make this recipe? I would love to hear about it! Please leave a recipe rating with comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.