I am posting this Thirsty Thursday a few days early so you can add it to your Thanksgiving menu. I have been making this Mimosa Punch for a year or so now — it is an excellent addition to a holiday brunch, baby/bridal shower, or any other occasion where a few people are gathered. I recently served it the morning of my sister’s wedding for the pre-wedding breakfast and while everyone was getting ready. It received rave reviews and there were only a few drops left when all was said and done.
This recipe is simple to make and requires minimal prep. Chill all your ingredients in advance and/or serve the punch over ice. Either way it is delicious. I think the addition of orange liqueur, such as Grand Marnier, makes this punch better than your standard Mimosa. I would love to hear what you think after you try it!
- 2 quarts orange juice (I prefer pulp-free, not-from-concentrate juice — freshly squeezed would also be delicious)
- 1/2 cup orange liqueur (such as Grand Marnier)
- 1-750 mL bottle champagne or sparkling wine (I usually buy the cheap stuff such as Cook’s)
- 2 liters ginger ale
- Sliced fruit for garnish, optional (I usually use strawberries and oranges)
Chill all ingredients in advance. Immediately before serving, combine orange juice and liqueur in punch bowl or beverage container. Slowly pour in ginger ale and champagne. Stir to combine. If desired, garnish with sliced fruit.
Adapted from this recipe.