Cocktails don’t have to be complicated to be delicious…sometimes getting out a shaker and making a syrup (however simple) is more work than necessary. Mimosas, a brunch-time staple, are about as classic and popular as a cocktail gets. We gave ours a little springtime twist, by elevating the flavors with unusual juice and garnish combos. I love the Easter-basket hues and fresh green garnishes.
These make a cute and simple bar for any spring gathering – an Easter brunch, a mother’s day luncheon, a baby shower…or just your average Saturday…
Keep it casual by putting out carafes of different juices and bowls of different herbs and fruits for garnishes. We mixed up some pineapple-lime, grapefruit-sage, and pear-cilantro – but you’re certainly not limited to these. The possibilities are pretty much endless. (If you’d like to print out some combo-suggestions for guests, you can find printable cards for these three flavors below). Some other combos I’d love to try are limeade-blackberry, pomegranate-rosemary, ginger beer-mint… We could basically try a new combo every weekend through summer. Don’t mind if I do!
There’s no recipe card necessary. Just put a splash of juice at the bottom of a flute, top with champagne or sparkling wine, and pop in the garnish of your choice. (If you want your garnish to have extra impact, put the fruit or herb you’re using in the glass first, with the juice, and crush it gently with a muddler or end of a wooden spoon).
It may still be freezing outside, but it's springtime if we say so! Cheers!
(all photos, jamie grill photography)