This mimosa recipe successfully marries two beloved mixed drinks into one fresh, fruity cocktail.

Ingredients:
3 cups orange juice
1/2 cup Cointreau or Grand Marnier, or any orange liqueur
1 naval orange, quartered and thinly sliced
2 cups fresh strawberries, hulled and thinly sliced
1 cup diced fresh pineapple
1 (750 ml) chilled bottle champagne or any dry sparkling wine
Optional: ice, extra strawberries for garnish

Directions:
Combine the orange juice, Cointreau (or any orange liqueur), orange, strawberries and pineapple together in a large pitcher. Use a large wooden spoon to stir and muddle the fruit a bit. Refrigerate the juice for at least 10 minutes and up to two hours. When ready to serve, fill the serving glasses one-third full of the orange juice and fruit mixture. Carefully top each glass with champagne until full, adding extra ice if needed. Garnish each glass with a strawberry if desired. Serve immediately.

Image and recipe via Gimme Some Oven

Cool and refreshing, this mimosa recipe begs to be consumed poolside.

Ingredients:
1/2 medium watermelon
1 bottle prosecco or champagne
Juice of one medium lime (approximately 1/3 cup)
Handful of mint leaves
Ice cubes or crushed ice to serve

Directions:
Add the watermelon, mint and lime juice to a blender and blend until smooth. Fill glasses with ice and add watermelon juice until the glass is half full. Top with prosecco. Stir gently until combined.

Image and recipe via 1000 Lovely Things

This pretty ruby-colored, rosemary-topped mimosa gets style points and flavor points.

Ingredients:
1/2 cup pomegranate seeds
6 to 8 sprigs of rosemary
Pomegranate juice
1 bottle of champagne

Directions:
Add one tablespoon of pomegranate seeds, a rosemary sprig and one-and-a-half ounces of pomegranate juice to each glass. Top with champagne, and serve.

Image and recipe via Joyful Healthy Eats

While traditional mimosas are maybe best enjoyed on a patio under the warm summer sun, this recipe, which is full of fall flavors, begs to be swigged down on a crisp autumn day.

Ingredients:
Apple cider
Champagne
Gold and silver sprinkles for rim of glass (optional)
Apple slices for garnish (optional)

Directions:
Dip the top of each champagne glass into water and then dip in the sprinkles to coat. Pour each champagne glass one-half to three-fourths full with apple cider. Top with champagne.

Image and recipe via The Cookie Rookie

This good-enough-to-eat concoction makes us nostalgic for the hopscotching days of our childhood.

Ingredients:
3 cups (24 ounces) sparkling moscato
2 cups (16 ounces) pineapple juice
1-1/2 cups orange creamsicle ice cream or 1-1/2 cups orange sherbet and 1/2 cup milk

Directions:
Add ice cream, pineapple juice and wine to blender. Blend until smooth, and serve in champagne flutes.

Image and recipe via 3 Yummy Tummies