ORIGINAL DRINKS: THE THREE MIMOSAS Tuesday, January 15, 2013
Nobody wants to wait in line just to eat brunch, but should you find yourself doing just that, we’ve got just the trick to make that wait seem short. No, it’s not a game of “I, Spy,” or “20 Questions,” or even a cup of coffee. Rather, it is the classic brunch bracer: the Mimosa. It’s elegant, it’s juicy and it’s easy on the tummy.
Now anyone can make a Mimosa—all you do’s mix two parts sparkling wine and one part Orange Juice—so just why, exactly, do we feel the need to celebrate ours?
1.) We skip the flutes and serve ’em up in nearly brimmed-to-the-rim red wine glasses, and because
2.) We serve ’em up in a variety of colors, including one that’s shaded in the archetypal orange, another that shines ruby red (it’s made with Cranberry Juice) and yet another one colored a brilliant pink (for which we use White Peach Nectar—in other words, our pink Mimosa’s a Bellini, or as one of our bartenders call it, “Princess Juice.”).
So the next time you find your party waiting for a table, toast one another with a round of multi-colored Mimosas, and before your know it, that table will be as ready for you as you are for that second fizzy glass.