From Sparrow’s specialty brunch cocktail list, the Mimosa is the weekend essential, fresh-squeezed juice topped with Cava, offered as a $13 single or a $56 carafe for the table. Brunch runs weekends from 10 AM to 2 PM in Kirkland’s Juanita neighborhood.
About the Mimosa
We keep this one simple and honest. Each Mimosa is built with fresh-squeezed orange or grapefruit juice (your choice) and Flama d’Or Cava, the Spanish sparkling wine made in the traditional method. Order it as a single glass for $13, or get the carafe of fresh-squeezed juice with a full bottle of Flama d’Or Cava for $56 when the whole table is in a celebrating mood. The carafe is the easy choice for a group, a birthday, or any morning worth toasting. Fresh juice and real Cava make all the difference, and it is exactly the kind of unfussy, neighborhood-first pour that suits a Sparrow weekend morning on the Eastside.
Tasting Notes
Crisp and refreshing, with bright citrus from the fresh-squeezed orange or grapefruit and clean, dry bubbles from the Cava. Light, easy, and made for sipping all through brunch, it stays lively right down to the last sip without turning heavy or syrupy.
What to Pair It With
The Mimosa goes with just about everything on the table. From the Sparrow menu, try it with Eggs Benedict, the Breakfast Burrito, the Sparrow Chilaquiles, or the Duck Confit Hash. The bright citrus and dry bubbles cut nicely through richer dishes, which is exactly why it has been the brunch standard for generations.
Frequently Asked Questions
What is in Sparrow’s Mimosa?
It is made with fresh-squeezed orange or grapefruit juice and Flama d’Or Cava, a Spanish sparkling wine.
How much is a Mimosa at Sparrow in Kirkland?
A single Mimosa is $13, and a carafe of fresh-squeezed juice with a full bottle of Flama d’Or Cava is $56. Both are available during weekend brunch from 10 AM to 2 PM.
You can find it on the Sparrow beverages menu alongside the Scratch Mary and the Irish Coffee. We are in Kirkland’s Juanita neighborhood on the Eastside, so reserve a table and come toast the weekend at brunch.