Mimosa | 20something cupcakes

As a person who adores both margaritas and champagne, you can imagine my excitement when I discovered the brilliant idea to combine them.

This is beyond brilliant. This is the stuff people should win awards for coming up with… Is anyone surprised it was Rick Bayless’ creation? Didn’t think so.

Champagne is a perfect match for my beloved margarita, because it adds just the right amount of sweetness – and the bubbles provide a great balance against the 1:1:1 ratio of tequila, Cointreau, and lime juice. Plus, we now have an excuse to drink tequila at breakfast.

And my, oh my – champagne margaritas open the door for endless Mexican brunch menu opportunities, don’t they?

Add it to the bucket list: Host brunch with mimosa bar.

Unless you’re not into hosting, in which case you might change it to: Get invited to brunch with mimosa bar. It shouldn’t be that hard. I mean – you do know me, right?

The first ladies-only {more affectionately known as bitches} brunch I hosted became infamous because of the mimosa bar. It’s a brilliant concept, really. Everyone brings a bottle of champagne, and you provide the mixers. You can keep it as simple as buying a variety of juices at the grocery store, or you can be mental like me and make it all from scratch, like I did this second time around. The choice is yours, and I promise – no matter which way you go, everyone will be impressed. And happy.

I’m going to call this the holy-trifecta of champagne mixers: Orange-Pineapple Juice, Fresh Peach Nectar, and Strawberry Lemonade. I used three 1-quart capacity glass carafes that I was *so* excited to snag from work. Let me tell you – it’s a beautiful thing to now have access to every kitchen utensil or serving piece you can imagine!