Mimosa

Friday, July 12, 2013


I love brunch, but the truth is that John and I rarely break out the bubbles or booze when we make breakfast on Sunday morning–our feast is work enough! That said, this gorgeous mimosa has been calling my name, and I might simplify breakfast to justify some juicing tomorrow morning! 


Mimosa

3 oz freshly squeezed orange juice
1 oz freshly squeezed lemon juice
1 oz orange liquor
Prosecco
mint sprig

Combine juices and orange liquor in a champagne flute or water goblet and stir; top with chilled Prosecco and garnish with a mint sprig.  


Notes: In a cocktail full of freshly squeezed juice and bubbly, you can easily use less expensive orange curacao over fancier liquors–especially if you're hosting a big Sunday brunch. Cheers!


9 comments:

  1. Always a classic; never goes out of style. Mimosas always make a day much better! :)

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  2. No brunch is complete without a mimosa!

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  3. Love it! We had mimosas at our wedding reception and they were a big hit. I wouldn't mind having one after noon either ;)

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  4. lemon and lime in your mimosa! why haven't i been doing this?? trying asap!

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  5. yum! so good. hope you have a wonderful weekend, lena!

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  6. one of my favorites. I could go for one right now.

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  7. It's a classic just like you :)

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