There's something undeniably fun about a cocktail that doubles as dessert, and Pineapple Upside Down Mimosas check all the boxes. With layers of bright tropical pineapple, rich maraschino cherry, and a fizzy champagne finish, it’s like your favorite retro cake got a bubbly upgrade.

I first tried this drink at a weekend brunch with friends, and it was an instant hit. Since then, it’s become my go-to cocktail for everything from Mother’s Day brunches to lazy Sunday mornings. It’s quick, crowd-pleasing, and surprisingly easy to pull off—even if you’re not usually the bartender type.

Whether you're hosting a special event or just want to treat yourself, this mimosa is a show-stopper that'll have your guests asking for the recipe. Let’s dive in!

Why You’ll Love These Pineapple Upside Down Mimosas

These aren’t just your average brunch mimosas. With their gorgeous ombré hue and irresistible flavor, Pineapple Upside Down Mimosas bring the wow factor every time.

First off, this recipe is stupid easy—like, 5-minute easy. No fancy mixology skills required, just a little pouring and layering. It’s a perfect drink for beginners and pros alike.

It’s also budget-friendly. All you need are a few simple ingredients: pineapple juice, champagne (or prosecco), grenadine, and maraschino cherries. Fancy presentation, minimal cost—yes, please.

Another major perk? This mimosa is visually stunning. The gradient from golden yellow to ruby red makes it look like you spent way more time than you actually did.

And let’s not forget the flavor payoff. The tartness of the pineapple balances beautifully with the sweet grenadine and light effervescence from the bubbly. It’s dessert and drink in one.

So whether you’re celebrating a birthday, baby shower, or just the weekend, these mimosas bring the sparkle—literally and figuratively.

Ingredient Notes

This cocktail relies on a few key ingredients to pull off that signature flavor and color. Let’s take a closer look at what makes it work.

Pineapple juice is the star here. Look for 100% pineapple juice with no added sugar—either fresh or canned works fine. Its tangy brightness sets the tropical tone right out of the gate.

Grenadine provides that gorgeous red base and a touch of pomegranate sweetness. It’s not just for color—it balances the tart pineapple beautifully and gives this mimosa its upside-down cake vibe.

Champagne or prosecco adds the essential sparkle. Use a dry or semi-dry bottle (look for "brut" or "extra dry" on the label) to balance the sweetness of the juice and grenadine.

Maraschino cherries are the signature garnish. Drop one in each glass for a classic touch and a little burst of flavor at the bottom.

For equipment, you’ll just need champagne flutes or any narrow glasses to show off the layered effect. A bar spoon or the back of a regular spoon will help you pour the grenadine slowly to maintain that pretty color separation.

How to Make These Pineapple Upside Down Mimosas

Making these beauties is as easy as pour, float, and serve—but there are a few tricks to nailing that layered look and balanced flavor.

Start by chilling all your ingredients. Cold juice and champagne are essential for a crisp, refreshing drink. You can even chill the grenadine and cherries for good measure.

Fill each champagne flute about two-thirds of the way with pineapple juice. This creates the body of the drink and lays the foundation for your upside-down flavor.

Next, carefully pour in your champagne or prosecco. Pour slowly down the inside of the glass to avoid too much foam and help preserve the layering.

Here’s the fun part: gently pour in a splash of grenadine. For the best results, use the back of a spoon to slowly float the grenadine down the side of the glass. It will sink to the bottom and create that beautiful gradient.

Finish each glass with a maraschino cherry. You can drop it in or spear it with a cocktail pick for extra flair. If you want to go all out, add a tiny pineapple wedge on the rim.

From start to finish, the whole process takes less than 10 minutes, even if you're making a whole round for guests. Expect lots of “oohs” and “ahhs” once these hit the table.

Storage Options

These mimosas are best made fresh to order, but you can do a little prep ahead to save time during brunch.

Store the pineapple juice and grenadine in the fridge in separate sealed containers. You can also pre-slice any garnishes like cherries or pineapple wedges the night before.

Avoid mixing the champagne ahead of time—it’ll go flat quickly and lose that celebratory fizz. Always pop the bubbly right before serving.

If you do happen to have leftovers (unlikely!), pour them into a sealed jar and refrigerate for up to 24 hours. It won’t have the same sparkle, but it’ll still taste delicious over ice.

To re-fizz, top with a splash of fresh champagne or club soda before serving again.

Variations and Substitutions

This recipe is super flexible, which makes it perfect for tweaking based on what you have on hand or what flavor you’re going for.

For a non-alcoholic version, swap the champagne for sparkling apple cider or lemon-lime soda. It still has the bubbly charm, without the booze.

Want to go tropical? Add a splash of coconut rum for a piña colada twist. Just reduce the amount of champagne slightly to balance the booze.

You can also switch up the fruit juice. Mango juice adds a sweeter, richer vibe, while orange juice gives it a more classic mimosa flavor with a twist.

If you don’t have grenadine, try using cherry juice from the maraschino jar, or even raspberry syrup for a deeper berry flavor and similar visual effect.

And don’t be afraid to get creative with the garnishes! Fresh pineapple chunks, orange slices, or even edible flowers can take the presentation to the next level.

Whether you’re serving a crowd or treating yourself to something special, these Pineapple Upside Down Mimosas are a guaranteed win. They’re easy, elegant, and absolutely delicious—just the way a brunch cocktail should be.