There’s nothing better than a tall mimosa on a cloudless Sunday morning. Or, on any morning of the week. Or during lunch. And dinner.

Mimosas—and, let’s be honest, brunch—are divine gifts to the day-drinkers and food-stagrammers of the world. And now, thanks to mixologists, we don’t have to stop at just orange juice and champagne. We can aim higher, be better, and drink more!

Here are four delicious ways to mix-up a traditional mimosa:

Add two teaspoons of maraschino cherry syrup.

The density of the syrup is greater than the orange juice and champagne mix. If you scoop the syrup in carefully and don’t shake your glass too much, the mimosa will have a perfect red to orange ombre look. It’ll taste super sweet, too!

Pour in a shot of peach schnapps.

A little extra liqueur never hurt nobody. Plus, the peach flavor complements the orange without taking away any of the yummy tanginess. Now that’s just peachy.

Shake it all up!

Blend ice, champagne, orange juice, and a small scoop of a fruit of your choice (like strawberries or raspberries) for an adult breakfast smoothie. Strain the pulp out for a creamier texture.

Spoon in some honey and top it off with a sweet herb.

Step one: Stir two teaspoons of honey into the orange juice, then add the champagne. Step two: Garnish your glass with mint, thyme, or rosemary. Step three: Put it on Pinterest.

Happy brunching!