If you enjoy classic champagne cocktails like mimosas at brunch, this brighter tropical take will delight you. Fresh tangerine juice and canned guava nectar give this guava juice drink a Caribbean flair, while a splash of golden rum adds warmth and depth.
Brunch cocktails
What’s the consensus on brunch?
It’s a perfectly acceptable reason to enjoy daytime cocktails.
There’s something especially indulgent about sipping a cocktail at 10:30 a.m. while enjoying a long mid-morning meal that blends breakfast and lunch. This recipe is a tropical, rosy mixture of sparkling wine, rum, guava nectar and fresh tangerine. It’s fizzy, balanced and smooth — reminiscent of a Hawaiian-style mimosa.
The flavor pairs wonderfully with baked French toast or crab quiche and complements sweeter pastries like cinnamon raisin rolls as well as savory staples such as bacon and eggs. It’s versatile enough to serve alongside a wide brunch spread.
Ingredients:
- Guava nectar — look for a good-quality canned or bottled brand.
- Fresh tangerine juice — squeezed from the fruit for best flavor.
- Simple syrup — use a quick homemade version or store-bought to taste.
- Golden rum — a mild, flavorful rum works well.
- Sparkling wine — an everyday Prosecco, Cava, or other bubby; no need for expensive champagne.
The secret to a bright, refreshing drink is to make sure the juices and sparkling wine are well chilled before mixing. I usually refrigerate them the night before to keep the fizz lively and the flavors clean.
Many brunch champagne cocktails begin with orange or grapefruit juice. For this bright mid-morning sipper I chose fresh tangerine juice for its lively, sweet-tart character.
Why tangerine juice?
Tangerines offer a juicy, tangy sweetness that’s a touch more floral and intense than standard orange juice. That puckery, refreshing flavor gives this cocktail extra zip.
Tangerine juice isn’t usually sold ready-made, but tangerines are easy to find. About two tangerines yield roughly 1/4 cup of juice, so use a citrus press and squeeze what you need — this cocktail requires only a small amount per glass.
Classic champagne cocktails… with rum?
Rum might not be the first spirit you imagine for a brunch bubbly, but a little golden rum brings a subtle tropical note that suits the guava and tangerine. There’s no need to use an expensive rum — a pleasant, mid-priced bottle works fine here.
Tangerine juice and guava nectar
Juicing guava at home is cumbersome, so canned or bottled guava nectar is a convenient and delicious alternative. It adds a fragrant, tropical perfume that balances the bright tartness of tangerine. I also include a touch of simple syrup to round out the flavors; the small amount helps harmonize the juices and bubbly. If you prefer drier cocktails, you can omit the syrup or add it sparingly to taste.
Skip the champagne — use sparkling wine
I rarely use true Champagne for mixed brunch cocktails because I prefer to enjoy a fine bottle on its own. For these cocktails, an affordable Prosecco, Cava, or other sparkling wine in the $10–$15 range is ideal. It keeps the drink lively and lets the fruit flavors shine without breaking the bank.
Tropical guava tangerine fizz
This easy, festive cocktail is perfect for a weekend brunch or holiday morning. It works well by the glass or scaled up in a pitcher to serve a crowd. Use chilled juices and sparkling wine for the best texture and flavor.
More tropical brunch cocktails:
- Passion Fruit Mojitos
- Fruity Planter’s Punch
- Sparkling Cara Cara Margaritas
More classic champagne cocktails:
- Ruby Thyme Spritzer
- French 75
- Passion Fruit Bellini
Guava Juice Drinks with prosecco
INGREDIENTS:
FOR ONE DRINK:
- .5 ounce golden rum
- .5 ounces fresh tangerine juice chilled
- 1 ounce guava nectar chilled
- .25 ounce simple syrup chilled (optional)
- 4 ounces sparkling wine chilled
- tangerine wedge for garnish
FOR A PITCHER:
- 3 ounces rum
- 3 ounces fresh tangerine juice
- 6 ounces guava nectar
- 1 ½ ounces simple syrup
- 750 ml sparkling wine (or prosecco, cava, etc.)
DIRECTIONS:
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Into a 6-ounce flute glass combine the rum, tangerine juice, guava nectar and simple syrup. Pour the chilled sparkling wine over the mixture and garnish with a tangerine wedge. Serve immediately.
FOR A PITCHER:
-
Combine rum, tangerine juice, guava nectar and simple syrup in a pitcher. Chill at least 2 hours or overnight. Chill the sparkling wine separately.
-
When ready to serve, pour the chilled sparkling wine into the pitcher and stir gently to combine.
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Ladle into flute glasses and garnish with fresh tangerine wedges.
NOTES:
NUTRITION:
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