How to use our bottle as a base for a tequila strawberry mimosa

Original Bartenders Cocktails® grew from a bartender’s experience in Mexico and a simple idea: a memorable cocktail should suit real life. The tequila strawberry blend brings that story into a ready-to-drink bottle, providing a fruity, spirit-forward base without a shelf of separate ingredients. You still control the bubbles, garnish and strength of each serve.

A tequila strawberry mimosa turns the bottle into a flexible brunch drink rather than something neat from the fridge. Sparkling wine adds the lift, while the premixed base supplies the tequila and strawberry character. In Australia, where a long brekkie can run from a Saturday market into a pub catch-up, it suits both an easy table and a proper daytime celebration. Guests must be 18 or older, and the brand’s age gate keeps that limit clear.

Start with the right bottle

Choose the Original Bartenders Cocktails® tequila strawberry bottle for the base, and keep the blend chilled until service. Because the bottle already contains the tequila-strawberry combination, there is no need to build the flavour with extra tequila, strawberry syrup or liqueur. Its premixed format is particularly useful when a group has different tastes: change the sparkling wine and garnish rather than making separate cocktails.

Before opening, check the alcohol percentage and any standard-drink information on the label, then refrigerate the bottle well in advance. A 375 mL bottle is a familiar size in Australian fridges, although formats can vary, so use the volume printed on yours rather than estimating from the shape. Leave enough space in the fridge for the bottle to lie flat and for a chilled glass beside it.

If you are hosting a larger group or planning a mixed drinks table, you may also need advice on bottle formats or premium cocktail selections. For product guidance, contact the cocktail team, who can help you choose a base that complements the food and the other drinks being served.

Set a balanced tequila-to-bubbles ratio

A reliable starting point is 45 mL of tequila strawberry base and 60–75 mL of sparkling wine per serve. Measure the base rather than pouring straight from the bottle, since the balance changes as the ice melts. Add three or four large cubes to a chilled wine glass or tumbler, pour in the base, then top with the sparkling wine. The result should taste fresh and festive without losing the strawberry character.

Adjust the ratio to suit the occasion. Equal parts base and sparkling wine create a brighter, sharper drink, while a little extra bubbles make it lighter and more refreshing. A sweeter base can handle a dry brut sparkling wine, but a very sweet bubbly may make the tequila seem flat. Taste one test serve before pouring for everyone and note how the flavour changes as the ice sits in the glass.

Build the mimosa in layers

Begin with a cold glass so the sparkling wine stays lively. Add the measured tequila strawberry base first, followed by a small amount of fresh orange juice if you want extra citrus. Fifteen to 30 mL is usually enough; too much juice can mute the aroma of the tequila and turn the mimosa into a fruit punch. Give the glass one gentle stir from the bottom before adding the bubbles.

Top with sparkling wine slowly down the side of the glass rather than forcing it all into the centre. This creates a light, foamy layer while helping the base and citrus combine without losing carbonation. Leave a little room above the liquid if you plan to add ice later, and avoid overfilling a flute, which can cause the drink to overflow.

Serve the mimosa while it is cold and sparkling. If it sits for more than 20 or 30 minutes, add fresh ice or a small splash of sparkling wine rather than accepting a warm, flat serve. It is also better to pour a few glasses at a time than to prepare a large batch in advance, especially when the bottle contains fresh fruit flavours.

Choose sparkling wine that suits the base

Pick a dry prosecco, brut sparkling wine or another crisp Australian favourite. Dry bubbles balance the ripe strawberry notes and keep the drink from becoming too sweet, while a brut finish gives it a clean, adult edge. Australian supermarkets and bottle shops usually offer several affordable proseccos alongside imported sparkling wines, making it easy to compare sweetness and price before a gathering.

Avoid sweet Moscato unless you deliberately want a soft, dessert-style mimosa. It can make the premixed base taste much sweeter than intended and obscure the tequila. Sparkling rosé also works if its fruit character is not too dominant, but a neutral dry wine will let the strawberry and tequila remain in charge. If you replace sparkling wine with soda water, remember that the finished drink will still contain alcohol from the base.

Match the glass, fruit and garnish

A chilled wine glass works well because it gives the drink room to release its aroma while remaining practical for a brunch table. A coupe looks polished, but many Australian cafés serve mimosas in standard wine glasses or tumblers, and those shapes are easier to handle. A highball is another good choice if you want more ice and a longer, sparkling serve.

Fresh strawberry is the clearest garnish because it signals the flavour already present in the bottle. Slice it lengthways and rest it on the rim, or thread it onto a cocktail pick when serving several glasses together. A thin orange twist adds aroma and a little extra citrus, while mint or a small sprig of rosemary can lend a fresh herbal note. Choose one or two garnishes rather than loading the glass.

For a more savoury profile, wipe the rim with a lemon wedge and add a light pinch of salt before filling the glass. The salt sharpens the strawberry and tequila flavours without turning the drink into a salted rim cocktail. Use restraint, especially when serving guests who may prefer something straightforward, and provide the seasoned glasses separately if possible.

Make it part of an Australian brekkie

A mimosa fits naturally into Australian weekend routines: early coffee, a long table of food, then something sparkling as the group settles in. Neighbourhood cafés around Fitzroy in Melbourne, Bondi in Sydney and Fortitude Valley in Brisbane regularly serve brunches that stretch well beyond the basic meal. The tequila strawberry version brings a cocktail edge to that familiar setting without requiring a full bar setup.

Pair the drink with savoury breakfast foods that can handle its sweetness. Smashed avocado on sourdough, eggs, bacon, grilled tomatoes and salty cheeses all work well, while fresh fruit keeps the table light. Should the brunch continue into lunch, a serve of family feast meat gives guests something substantial to slice at the table while the drinks remain simple to prepare.

Keep the setting and timing in mind. June to August is summer in Australia, so an outdoor mimosa can be refreshing, though glassware, ice and shade will matter more than usual. At larger gatherings, keep the bottle accessible but in someone’s care, provide water and food, and ensure every guest pouring alcohol is over 18. A few chilled bottles also make it easier to pace the serves responsibly.

Serve it at your next brunch

Prepare the drink station before guests arrive. Chill the tequila strawberry bottle, sparkling wine, glasses and ice separately, then keep a 45 mL measure and a small jug of orange juice nearby. Test one complete serve in advance, including the chosen glass and garnish, so the actual pour takes only a minute once everyone is seated.

For a brighter version, use equal parts base and dry sparkling wine. For a softer serve, add 15 mL of orange juice and use 45 mL of base with 75 mL of bubbles. Keep the strawberry garnish simple, and serve the first round with the main brunch dishes rather than making guests wait while a bottle opens.

Tomorrow morning, pour 45 mL of the chilled tequila strawberry base over ice and top it with 75 mL of sparkling wine.