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

Whether you're a savory-breakfast kinda gal or prefer all things covered in syrup, you'll appreciate this balanced mimosa, which offsets the sweetness of peach with herbaceous thyme.

Ingredients:
1/2 cup water
1/3 cup sugar
2 sprigs fresh thyme
2 peaches, peeled, pitted and quartered
Champagne


Directions:
In a small saucepan, combine water, sugar, and sprigs of thyme. Bring mixture to a boil. Lower to a simmer, and continue to cook for five minutes. Remove from heat. Stir. Completely cool in the refrigerator (about 15 minutes). Remove sprigs of thyme, and pour the syrup into a blender.

Add the peaches. Puree mixture until combined and smooth. Divide the peach mixture evenly between four glasses. Pour Champagne into each glass.

Image and recipe via Diethood

Between the vibrant sapphire color and perfectly placed mint sprig atop this drink (because what is a mimosa without its fancy garnish?), this mimosa recipe looks almost too pretty to drink. Almost.

Ingredients:
2-1/4 ounces fresh blackberry juice
5 spearmint leaves
Coarse sugar, for muddling
1/4 ounce simple syrup
Dry champagne, well-chilled
Fresh blackberries, for garnish (optional)
Spearmint sprig, for garnish (optional)

Directions:
To make the blackberry juice, muddle fresh blackberries and strain the juices through a cheesecloth. Add juice, mint and coarse sugar to a cocktail shaker. Muddle to release mint oils. Add simple syrup and shake well. Strain mixture into a champagne glass. Top off with champagne. Garnish with fresh blackberries and/or mint sprig. Serve.

Image and recipe via Bright-Eyed Baker

Greet the day with a tequila-sunrise-inspired cocktail that won't give you a tequila hangover.

Ingredients:
1/3 orange juice (no pulp)
2/3 bubbly red moscato
Splash cranberry pomegranate juice
Cranberries, for garnish
Orange slices, for garnish

Directions:
Pour the orange juice into your glass, until it's about one-third full. Top with a splash of cranberry juice. Garnish with a sweet, ripe orange and a few fresh cranberries.

Image and recipe via Mama Harris Kitchen

Perfect for the "rosé-all-day" set, this mimosa recipe elevates the classic cocktail with wild hibiscus syrup and blush-colored bubbles.

Ingredients:
1 wild hibiscus flower
2 to 3 tablespoons wild hibiscus flower syrup
Sparkling rosé

Directions:
Place the wild hibiscus flower into the bottom of a champagne flute. Top with sparkling rosé. Add hibiscus syrup. Serve immediately.

Image and recipe via Beard and Bonnet