I discovered 4 scrumptious mimosa choices for future brunches.
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I am an enormous mimosa fan, and never only for brunch. It is a straightforward cocktail that at all times tastes scrumptious, however I discovered several ways to upgrade it by following recipes from Bobby Flay, Pat and Gina Neely, Alex Guarnaschelli, and Rachael Ray.
Flay’s recipe contains recent mango, recent orange juice, prosecco, and pomegranate liqueur, all of which pair collectively properly for a fruity, bubbly drink.
The recipe from the Neelys was refreshing and included pineapple and blood-orange juices, plus a cute, colourful sugar rim.
Guarnaschelli’s mimosa can be impressed by the French 75 cocktail. By including gin, this mimosa is slightly stronger. I liked the rim of this one, too — it had each sugar and orange zest.
I will even be making Ray’s mimosas sooner or later. Her recipe is easy and basic, with simply orange juice, dry champagne, and orange liqueur, plus an orange peel to garnish.
