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The classic brunch drink, the Mimosa, continues to evolve, with bartenders switching up the blend of mixers. While orange juice and simple citrus may be passé, prickly pear and dragon fruit are in. Some bartenders are also adding a dash of St-Germain or a hint of port or amaro to the mix, while prosecco and domestic sparkling wine remain the sparkling pour of choice. Check out these 11 Mimosas at a bar near you to shake up your day drinking.
Dos Urban Cantina pastry chef and partner Jennifer Jones Enyart, who has worked at both Charlie Trotter’s and Topolobampo, uses an assortment of fresh fruit purées in the Mimosas at her Mexican restaurant. Made with citrus and simple syrup, they can be enjoyed inside at the hopping bar or on the patio.
Bartender Ilya Romanov lets diners take their pick of standard and new-wave fruit juices to custom-make their own take on the classic. They can be joined with brunch, had on their own or paired with raw bar options at this Marina haunt.
This super fruit-forward spin on the Mimosa is served with modern comfort food. It’s a blend of Opera Prima prosecco, Maury port wine, orange flower water and lemon juice and topped with a mix of lemon, orange zest and seasonal berries.
(image: Anne Fishbein)
Ruffino prosecco is the bubbly of choice in Austin and can be mixed with a bevy of unusual juices at The Park. The range of juices is as colorful as the Mexican and Tex-Mex plates The Park serves.
(image: Richard Casteel)
Lead bartender Kylie Darrow blends sparkling wine with rosemary and honey for this spin on a Mimosa served in a flute garnished with grapes. It’s on a seasonal menu appropriately called Summer Reading at this Kimpton property.
(image: Punch Media)
This French bistro serves an eclectic group of unusual Mimosas to keep your brunch interesting. They’re part of a brunch lineup that guests can indulge in by the glass or bottle.
(image: Anjali Pinto)
At Italian-inspired Cucina Enoteca, guests can choose from five unusual juices bases to which exotic garnishes can be added. Garnishes run from candied ginger, dried pineapple and pomegranate seeds to a more traditional twist.
(image: Singler Photography)
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