Sparkling Carrot Mimosas

The grand finale to my Easter recipes!

Carrot Mimosas |

Of course we had to end it all with a cocktail 😉 Let me tell you, these Sparkling Carrot Mimosas do NOT disappoint.

Just to provide a quick recap: I started off the week with this savory Herbed Carrot Galette that would be equally as good served as a main dish at Easter brunch or a side dish for dinner. On Wednesday, I kept it uber-traditional and posted my family’s perfect recipe for Hot Cross Buns. And today we’re celebrating with mimosas!

Sparkling Carrot Mimosas |

I’ve been wanting to do some sort of Carrot Mimosa since last Easter, but to be honest I was a little intimidated. First of all, I don’t own a juicer (saving that appliance for when I have the kitchen of my dreams and all the space a food blogging gal can ask for) and I wasn’t exactly sure where I’d find straight-up carrot juice. I’m also not the biggest fan of vegetable juices, and although I loved the concept of turning one of my favorite brunch cocktails into a super-festive version, I was a little unsure of how “vegetable-y” it would taste.

But I’m happy to say that if there’s one thing that posting weekly cocktail recipes for the past year or so has taught me, it’s that there’s a way to spin everything to your liking if you just find the perfect combination. In fact, fun side story, one of my friends here in SB used to work at a local “juicery” and would often bring by the day’s leftover juices at the end of their shift. Seeing as by that time it would be 5pm or so, we’d be itching much more for a cocktail than a healthy juice (aren’t those reserved for breakfast or lunch?) and so we’d turn the juices into some pretty darn delicious cocktails to celebrate the end of another long day.

So I dipped back into those memories to figure out how to really make these Sparkling Carrot Mimosas the most delicious things ever, and I’m proud to say I succeeded! After trying out a few different combos, I found that a dash of Cointreau in addition to the sparkling wine and carrot juice (which I ended up finding in pure form at Trader Joe’s) was the perfect answer to taking the drink from overly-carrot-like to fresh and festive. And because Cointreau is orange-flavored, you still get a hint of traditional mimosa taste.

Can we also talk about how fun it is to garnish with those bright green carrot tops? Too cute.

Sparkling Carrot Mimosas |

Anyhow, the simplicity of these Sparkling Carrot Mimosas is completely up to you. If you want to really get down and dirty (and you own a juicer,) you can go ahead and make your own carrot juice. But if you’re bogged down with all of the other Easter menu prep you have going on, simply head out to TJ’s or your favorite local juicery and pick up some of their fresh-squeezed carrot juice.

Aside from the carrot juice, the only other ingredients you’ll need for these Sparkling Carrot Mimosas are items you likely already have stocked in your bar (at least, I hope you do!) We’re talking sparkling wine (our house favorite that’s very reasonably priced is Segura Viudas Brut Cava, but any dry sparkling wine will do) and the afore-mentioned Cointreau. That’s it!

Simply combine all three in the ratios I’ve provided for you below (being careful as you pour so as not to have a massive bubble-over) and you’ll have the perfect festive cocktail for your Easter breakfast or brunch. What more do you really need?

Sparkling Carrot Mimosas |

Carrot Mimosas |
Sparkling Carrot Mimosas
Prep Time
5 mins

The popular brunch cocktail gets a spring twist with fresh carrot juice and a splash of Cointreau. The perfect drink for Easter!

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
  • 5 ounces sparkling wine
  • 1 ounce carrot juice
  • 1 ounce Cointreau
  • Carrot tops for garnish, if desired
  1. Combine all three ingredients in a champagne flute, pouring each one in slowly and steadily so as not to have a bubble-over (can’t waste any of that booze!) Garnish with green carrot tops, if desired. Enjoy!

Sparkling Carrot Mimosas |

Harvey Wallbanger Mimosa

Hi friends!

I’ve missed you. Seriously. If you’ve found me on Instagram or Facebook, then you know I’m still alive. If you haven’t found me in either of these places (yet), I’m sorry if I’ve been worrying you.

Although I haven’t been posting lately, I have still been working on this here blog and basically trying to teach myself as I go along. I must not be as computer-savvy as I thought because it took me (not kidding) multiple hours to figure out how to even create my own header!! Please tell me I’m not the only one with this problem? And if any of you out there have any words of wisdom you would like to share, I’m all ears! Blogger friends please help. We can discuss over mimosas?

Harvey Wallbanger Mimosa |

Guys, I am REALLY excited to share this recipe with you. It is super easy and super delicious AND…my dad came up with this idea. There, I said it. But it only seems fitting to give him due credit because he is, after all, the main gene source for my culinary creativity. That man is amazing.

Have you guys ever heard of a Harvey Wallbanger? I’m pretty sure it had it’s heyday back in like, the 70’s (I only say this because my aunt has some pretty funny stories about enjoying these when she was younger, but we’ll have to save those for later.) I myself became familiar with the drink in the form of a deliciously boozy bundt cake my mom made growing up, complete with all of the famous cocktail’s ingredients. I know technically the booze bakes out of the cake in the process but just the glaze itself had plenty of a kick! I guess I developed my taste for delicious cocktails early on 😉

Anyhow, Chris and I headed up to my parents’ house in Santa Cruz the other weekend for a belated Easter celebration (I had to work on the actual holiday…boooo) and of course, being the family that we are, we had to start “Easter” morning with mimosas. So as we’re standing there chatting, enjoying the first few sips, my dad pipes up and says “I wonder what a Harvey Wallbanger Mimosa would taste like?” He then proceeds to go grab the Galliano out of the liquor cabinet and let’s just say it didn’t take us long to realize that this was a REALLY good thing.

Harvey Wallbanger Mimosa |

A traditional Harvey Wallbanger is made with vodka, Galliano and orange juice. We just swapped the vodka for sparkling wine and, voila! The Harvey Wallbanger Mimosa was born.

A couple of tips for this drink in particular as well as bubbly opening/pouring/drinking in general:

  • When opening a bottle of bubbles, remove the foil but be sure to leave the cage on the cork. This is an extra safety measure but many people don’t know about it.
  • Once you have removed the foil, you want to slowly twist the bottle with one hand while holding the cork with the other hand. The goal is not, as many people think, to open the bottle with a huge POP. In Sommelier training, you are told that the opening of the bottle should be “no louder than a nun’s fart in church.” Bet you didn’t know that, huh?
  • Our favorite “house” sparkling wine is a cava (Spanish sparkling wine) called Segura Viudas Brut Reserva. We usually get about two cases of this at a time (we have some connections) but each bottle is under $10 apiece. A great deal for everyday bubbles!
  • When pouring the bubbly into your glass for this cocktail, do so slowly, while tilting the glass. This will help prevent a “bubble over.” These bubbles are not to be wasted!

Harvey Wallbanger Mimosa |


Harvey Wallbanger Mimosa

Yield: Makes 1 cocktail


  • 1 ounce Galliano
  • 4 ounces sparkling wine (Segura Viudas is the household favorite!)
  • 2 ounces orange juice


  1. Layer Galliano, then sparkling wine, then orange juice in a champagne glass. Pour each ingredient in slowly or the drink might overflow!
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mornings are for mimosas

P.S. I just had to include a photo of my favorite new shirt with this post. If you want one too, head on over to the everfitte shop on Etsy!

Harvey Wallbanger Mimosa |

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