Sip: Mimosas & More for Mom!

With the arrival of Mother’s Day on Sunday, the ubiquitous Mimosa will be served at many a brunch celebrating mom. How about changing things up a bit? There is always the classic mimosa with OJ, but what about adding a little mango or Limoncello? The fabulous folks at Epicurious.com are keeping us on our cocktail toes with these fun and fanciful drinks for Mother’s Day and beyond! Cheers, Mom!!

Blood-Orange-French-75 

  • 3 blood oranges (about 1 pound)
  • 1 1/2 cups gin
  • 2 tablespoons sugar
  • 1/2 teaspoon angostura bitters
  • 2 750-ml bottles chilled Champagne

Cut 1 orange in half through stem. Cut each orange half crosswise into 6 slices; reserve for garnish. Using small knife, cut peel and white pith from remaining 2 oranges; chop oranges. Transfer chopped oranges with juices to bowl; mash with potato masher or wooden spoon. Stir in gin, sugar, and bitters. Strain into 2-cup measuring cup, pressing on solids to release liquid. Chill 4 hours.

Pour scant 2 tablespoons gin mixture into each of 12 glasses; fill with Champagne and garnish with orange.

 

Mango Mint Sparklers

Mango Mint Sparklers

  • 1/4 cup packed fresh mint leaves
  • 1 tablespoon fresh lime juice
  • 3 cups (24 fluid ounces) pure mango nectar, chilled
  • 1 (750-ml) bottle Moscato d’Asti sparkling wine or sparkling water, chilled
  • Garnish: cucumber spears and fresh mint leaves

Crush mint leaves with lime juice in a bowl with a pestle or wooden spoon until bruised and beginning to break up. Stir in mango nectar, then chill, covered, at least 1 hour.

Pour mango mixture through a sieve into a large glass measure, discarding solids, then pour about 1/2 cup mango mixture into each of 6 (10-ounce) glasses and top off with Moscato d’Asti (or sparkling water).

Note: Mango mixture can be chilled, covered, up to 1 day.

 

Limoncello Sparkle

 

Limoncello Sparkle

  • 1 ounce limoncello (an Italian lemon liqueur)
  • 1/2 ounce Cointreau
  • Champagne
  • Long lemon peel, for garnish

Combine the limoncello and Cointreau in a cocktail shaker with ice. Shake moderately, and strain into a champagne flute. Top with champagne. Garnish with a long lemon peel.

 

 

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