Summer brunches call for bright, refreshing drinks, and these Watermelon Hibiscus Mimosas deliver exactly that. A tart hibiscus (jamaica) tea melds with sweet watermelon, fresh orange juice, and bubbly champagne to create a light, layered cocktail that’s as beautiful as it is delicious.
These mimosas first came together at a celebration hosted for Amber from Fettle Vegan. A chance experiment—fresh-brewed hibiscus tea paired with a boozy brunch cocktail—turned into a favorite. The result was so good that I wanted to share it with you.
Serving a crowd highlighted another need: durable, elegant glassware. For the bachelorette party we used Lenox glassware, which held up well poolside and looked classic on the table. Their Tuscany Classics line includes break-resistant, lead-free crystal flutes that are dishwasher-safe and practical for entertaining large groups.
I’m not a regular wine drinker, but these mimosas paired with nice, sturdy glasses were a hit. For guests who can’t have sulfites or prefer not to drink wine—like Amber—I substituted a dry kombucha, which worked wonderfully. You can also make a virgin version using sparkling water or kombucha in place of champagne for a nonalcoholic option that’s still vibrant and refreshing.
If you’re planning a brunch and want a memorable beverage, this recipe is an easy crowd-pleaser. A sturdy set of champagne flutes makes assembly and service simple, and a pitcher for the orange juice keeps the process organized when making multiple drinks. I especially like having durable, attractive serveware that’s easy to replace when needed so the party doesn’t skip a beat.
