Springtime always makes me think of brunches and being outside. I’m throwing an Easter egg hunt party this weekend with family and friends and brunch will be served along with some well deserved mimosas. Mimosas are the other thing I think of when its Spring. I’m making traditional mimosas but also some with a few twists. This one being a blood orange mimosa. It’s pretty to look at and delicious going down. Just like your traditional mimosas but with a color boost from the juice of blood oranges. It makes for a beautiful drink that’s totally drink worthy.
It got me thinking of other ways I could tweak a mimosa. Maybe a Meyer lemon mimosa… grapefruit mimosa…orange-ginger mimosa…strawberry-orange mimosa…*drool*
I think a build-your-own-mimosa bar will be in order for my party on Sunday while the kids hunt for their eggs. Just saying.
Now all this talk of mimosas is making me thirsty.
Do you know what the best thing about making, photographing and writing about a blood orange mimosa is?
Drinking it in the end.
Cheers to that.
1 pound of blood oranges, juiced and chilled
Pineapple juice, chilled
Sparkling white wine, Champagne, prosecco or cava, chilled
I like my juice with a lot of pulp but you can remove it or most of it by running the juice through a sieve straight into a pitcher. If you're having a hard time finding blood oranges you can swap for the traditional navel orange. Chill juice and sparkling wine for an hour before serving.
Once chilled, fill flute or glass 1/3 full with orange juice and a splash of pineapple juice. Fill the rest with sparkling wine and serve.