Mimosas: saying goodbye to an old friend, and hello to a new one

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A mimosa alternative, with grapefruit juice and orange zest.

The Canadian (aka husband) drinks a mimosa alternative, with grapefruit juice and orange zest.

We’ve been friends, close ones for many years. We have shared so many moments together. And its not as if this is an unhealthy relationship. This just isn’t working anymore. You’re uninteresting. A relic of the 80s and 90s. And it’s time for us to end things.

I remember when we met. I was 22-years-old, working at a restaurant where bottomless mimosas had people coming in and drinking you up like you were the best thing on earth, but were you mimosa?

I got used to you. I didn’t hate you, but I didn’t like you very much either. I would take a sip and say, “You’re alright.” But never anything above that. I liken my relationship with you to a blind, bubbly acceptance, because everyone else loved you too. Or pretended to. Throughout the years, I sipped an endless stream of pale orange liquid from champagne flutes. 

And then I started to realize that that you equalled complacency.  You weren’t bad with me, and I didn’t abuse you either. I became aware of those relationships my girlfriends had, where they couldn’t pinpoint a single problem, but they were simply bored to death. I’m just not into you anymore. I never was.

So now I ask each of you join me in bidding farewell to mimosas. It’s time to let this stale staple go. 

Women and/or gay men of brunch time, we live in the day of inventiveness around food and drink, so why even stick with something so tired and expected? Men, you have the opportunity to impress women when you introduce us to something new. I want men to further connect with women in their lives through food and drink, so I ask you to be a willing participant by trying something new: retire the mimosa.

For a second, let’s take this a step beyond cocktails. The standardization of relationship behavior seeps in so slowly, whether it’s the same conversation, the same dish for dinner, the same position, the same discussions and even the same old drink. The point? Any effort is appreciated. No matter whether it’s a small gesture, a dish that’s too sweet, or one that came out bitter…however the results, the goal is to keep trying something new. Food and drink are one fabulous way to do that. But let’s talk about some ideas on preparing a refreshing, delicious and easy champagne-filled drink.

Tips for champagne cocktails

  1. Go easy on the juice. Many would disagree with me, but there’s a better balance of the champagne and juice. If you sit down at a restaurant, they’ll give you what tastes overly juicy, because they give you an imbalanced ratio and there’s nothing worse than drowning out the flavor of the bubbly. I say, go for three parts champagne and one part fresh juice. 
  2. Don’t skimp on the bubbly. You know those really cheap ones that cost two bucks a bottle and tastes like it too? There’s no skimping on quality, because you’re paying extra for an agonizing headache too. (High sugar content paired with dehydration.) Just go with a reasonably but nicely priced and non-sweet one (ask your clerk if you’re unsure about the difference between dry champagne/sparkling wine) options for less than $10 dollars.
  3. Try adding sorbet. I consulted with Cesar Flores, a friend and amazing bartender here in LA, “You drop a small scoop of sorbet in the bottom of the glass and fill it up with bubbly. The presentation looks great too.”
  4. Sample the batch. This works for anything that you make at home. Cesar says that most bartenders don’t test their mimosas when they make them. So taste it. See if it needs a little more or less of of juice, champagne, spice or whatever you throw in. 
  5. Experiment. If your wonderful woman favors blackberries, then you’ll want to add fresh blackberries to the bottom of the glass, or even a splash of blackberry flavored liqueur. And if you can’t find a bottle of that or can’t afford it, imagine her surprise when you serve one with your own homemade blackberry liqueur. Serious Eats shows you how to do it, which takes 10 minutes of prep. Cesar has a suggestion for this too, “As far as do something more creative with mimosas, I like to switch it out a bit by making them with different sorbet flavors like hibiscus, passion fruit, grapefruit, lemon or ginger.”
  6. Substitute your main squeeze. Try something like pineapple juice or even grapefruit juice in your champagne drink.  A squeeze of lemon peel or any kind of citrus zest is great too.

 

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About Mona

I'm a food writer and home cook that loves to talk about healthy food and romance.
This entry was posted in Breakfast, Cocktails, CTGL Tip, Drinks and tagged , . Bookmark the permalink.

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