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Strawberry Smash Cocktail
Start with ripe strawberries and Prosecco, then create this custom cocktail with your favorite green herb and spirit. Garnish with a sprig of mint.
Cranberry Rum Mimosa
The sweetness of the coconut rum and tartness of the cranberry juice are a perfect pair combined with your favorite champagne!
Blackberry-Lime Mimosa
Most mimosas start with a splash of orange juice, but this mimosa takes advantage of the tart bite of lime and blackberries, lending for a vibrant red mimosa perfect for a Christmas brunch or Valentine breakfast.
Megmosa
A megmosa is a delightful cocktail, comprised of equal parts champagne and grapefruit juice garnished with raspberries. It is very popular on the East coast.
Grandpa Harry's Holiday Punch
My grandfather used to make a huge bowl of this punch every Christmas. The recipe has been in the family for generations and it is delicious! For best results, serve in a punch bowl with a block of ice. Refrigerate leftover (if there is any) in a covered pitcher.
Old Cuban
My husband learned how to make this classic Old Cuban with bitters after visiting his father in Florida. We love it.
Juicy Fruit Punch with Champagne
This is a great adult punch for any time you want to celebrate. Orange, cranberry, apple and a splash of pineapple juice combine with champagne and sliced strawberries.
Pineapple-Apricot Mimosas
Not your usual mimosa. I always get rave reviews when I make these.
Sparkling Apple Cider Mimosa
A fan-favorite that adds some "sparkle" to your brunch all year-round!
The Lisa-tini Martini
This is a recipe I created because I simply love champagne and wanted to treat my champagne to a little treat.
Fresh Pineapple Mimosa
Brunch isn't complete without a mimosa! Try this tasty, tropical twist that uses freshly diced pineapple instead of orange juice, and you'll be hooked! I like to use Prosecco or Cava but feel free to use champagne. Adjust the pineapple puree to wine ratio to suit your tastes.
Champagne Julep
It's a mint julep, where cognac and sparkling wine replace the bourbon. If you don't have crushed ice, put some in a towel and whack it with a mallet. Or add ice to a shaker and shake vigorously to crack it.
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