Liquid Brunch II

Because it’s Friday, and a work-free weekend is within reach, I think it’s about time to revisit liquid brunch. After all, Saturday and Sunday are, in theory, the only time at which it’s acceptable to imbibe (unless, of course, you pregame work or school, in which case you’re my hero). Rachel wrote several weeks ago about creating the perfect Bloody Mary. I’m not a huge fan–I think they are an acquired taste, and I’m just now in the first stage of that process–so today I’d like to review another common brunch beverage: the mimosa.

Sure, serving mimosas isn’t too creative, but if it ain’t broke, don’t fix it, right? However, if you’re bored with the classic OJ/champagne combo or just had too many Andre-based cocktails in college, here are a few interesting twists on the classic.

Peach Mimosa (From Cooking Light)


  • 2  cups  peach nectar, chilled
  • 1 1/3  cups  orange juice, chilled
  • 2/3  cup  grenadine syrup
  • 1  (750-milliliter) bottle brut champagne, chilled


Combine peach nectar and orange juice in a pitcher, and stir well. Spoon 1 tablespoon grenadine syrup into each of 10 champagne glasses. Add 1/3 cup of the orange juice mixture to each glass, and top with chilled champagne. Serve immediately.

Ruby Red Grapefruit Mimosa (Courtesy of Food Network)


  • 4 tablespoons Triple Sec
  • 1/2 cup fresh squeezed ruby red grapefruit juice
  • 2 cups Champagne
  • 1 slice ruby red grapefruit, cut into quarters


Place 1 tablespoon of Triple Sec in each of 4 Champagne flutes. Top with 2 tablespoons of the grapefruit juice and 1/2 cup of champagne. Garnish with a wedge of the grapefruit and serve.

Credit: Food Network

Mango-Boysenberry Mimosa (From Epicurious)


  • 2 cups frozen unsweetened boysenberry, thawed
  • 2 tablespoons sugar
  • 3 cups chilled orange juice (do not use freshly squeezed)
  • 1 1/2 cups frozen orange-peach-mango juice concentrate
  • 1 750-ml bottle of chilled dry champagne
  • 10 small orange slices


Place 10 berries in freezer; reserve for garnish. Purée remaining berries in processor. Strain through sieve over bowl, pressing on solids. Mix in sugar. (Purée can be made 1 day ahead. Cover and refrigerate.) Whisk orange juice and concentrate in pitcher to blend. Mix in champagne. Divide mimosa among 10 champagne glasses. Drizzle 1 1/2 teaspoons berry purée over each. Garnish with orange slices and reserved berries. [Note: this makes 10 servings, so cut it down–or not–if you want to.]

You could arguably make this cocktail with any fruit combination. If you’ve got ideas, feel free to share!

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