Making a Mimosa t the DIY Mimosa Bar.
Interactive DIY options make it fun for guests to play around with flavors, and colors.
Danielle DeSiato

Not your average mimosa

Sure, it’s easy to grab some OJ and a bottle of prosecco from Trader Joe’s and splash together mimosas for brunch. But for a special occasion — or any Sunday Funday, for that matter — how much better would it be if you gave guests a few more options? From the traditional mimosa to a strawberry-rhubarb champagne cocktail, a spread like this will take your brunch to a whole new level.

Pouring a classic mimosa with fresh oranges behind it.
The classic mimosa gets an upgrade with fresh-squeezed orange juice.
Danielle DeSiato

A traditional mimosa is half orange juice and half champagne (or bubbly of your choice). For a classy spread like this, opt for fresh-squeezed orange juice. We’re at the tail end of citrus season and the cara cara and blood oranges are nice and juicy, so squeeze those oranges for the sweetest mimosa you’ve ever tasted.

Flavored syrups and shrubs — fruit-and-vinegar syrups — make delicious additions to a champagne cocktail. I found two complementary flavors at The Boston Shaker that are seriously worth adding to your summer bar set-up.

Strawberry-fennel, and lemonade syrup bottles, in front of Mimosa glasses.
Add a little syrup to your glass before topping off with lemonade and the bubbly of your choice.
Danielle DeSiato

Strawberry-fennel syrup from Royal Rose has all the sweetness of summer strawberries with just the slightest hint of liquorice undertone from the fennel. It’s amazing with champagne alone, but even better in combination with lemonade and dry rosé.

DIY Mimosa Bar, showing syrups.
Strawberry-fennel syrup and rhubarb shrub add sweetness and tang, but a little goes a long way.
Danielle DeSiato

Like strawberry-rhubarb pie in a glass, the strawberry-fennel syrup also pairs perfectly with the flavorful tang of the rhubarb shrub from Tait Farm Foods. The sweet-tart rhubarb shrub adds syrup and a slight acidity to the mix, and honestly, I’ve wanted to add it to just about every beverage I’ve encountered since I discovered it — even simple iced tea or lemonade sans alcohol. Shrubs are also the perfect cocktail additive for kombucha fans this summer. They come in all sorts of interesting flavors, so go exploring at The Boston Shaker to see what you like.

If you're really into the DIY concept, you can even make your own flavored simple syrups. Using herbs, fruits and different types of sugars, the flavoring options are endless.

A variety of fruit juices and flavored syrups at the DIY Mimosa Bar.
Offer a variety of fruit juices and flavored syrups and let guests discover what they like best.
Danielle DeSiato

For a DIY bubbly bar, variety is essential. Stock up on interesting juices like clementine, found at Dave’s Fresh Pasta in Somerville. It's a fun alternative to the standard OJ. Pro tip: Single serve juice boxes add variety to your bar without leaving behind a collection of half-consumed juices you won’t drink during the week. Pick up peach, cherry, apricot, mango, and whatever else tempts your taste buds, and let guests play around with flavor combinations for as long as the bubbly is flowing. If you have several guests who want the same thing, the experts at The Boston Shaker suggest you make it quicker by combining the juice, syrup, and ice in a cocktail shaker, and pouring the mixture into several champagne glasses before topping with bubbly.

As for the key ingredient, don't forget to grab a few different varieties of bubbly as well — a dry champagne, a sweet sparkling wine, and a dry rosé at minimum. You don’t have to buy top-of-the-line bottles, but quality is still important when the bubbly is at least half of what’s in your glass. Cheers!