I love Mimosas but I can’t stop fiddling with them; once I started adding liqueurs or other juices to the mix they’ve become a bit like margaritas…the sky is the limit! For me it’s seems that the beginning of spring is the advent of my Mimosa drinking and Easter Brunch signals the actual day. I’m not sure why but when I think about it I have to confess; I don’t think I’ve ever made a Mimosa that wasn’t going to be served for brunch and this year it’s going to be this beautiful Pomegranate and Blood Orange Mimosa.
Maybe it’s the glassware? There is something about champagne glasses that calls for a special occasion and brunches usually are just that. This year I decided to make something using blood oranges but my plans went awry when I started to juice the ones that I had. It would have taken a bushel of them to have made enough juice to fill a pitcher for 6-8 cocktails so I first freaked out and then started thinking about what to do next and as often happens my pantry led the way. Right there, right in front of me…a bottle of Pomegranate Juice.
I loved this; mostly because the color would not be compromised; I wanted that vibrant burgundy color on my holiday table. I really do make these Creamed Eggs on Toast Points every Easter morning so these cocktails add a lot of sophistication to the meal when combined with such a simple egg dish.
Easy too. I combine the juice and the orange liqueur and refrigerate for several hours and make sure I have a couple of bottles of the sparkling wine (I actually use Prosecco instead of Champagne) in the fridge. Combining the two as they’re served makes sure the bubbly stays that way longer.
Not just for Easter; these would be perfect for any spring or summer holiday event; wouldn’t they be lovely for a wedding reception? But you don’t have to get married to enjoy them! Just have some friends over, pop the bubbly and sip away; they’re perfect!