The popular Mimosa brunch cocktail takes on a fancier flair with the addition of a splash of Grand Marnier liqueur!
RECIPE:
Orange juice, chilled
Champagne or sparkling wine, chilled
Grand Marnier
Pour the orange juice into a champagne flute until it is almost 1/2 full.
Add the champagne until almost full.
Top with a splash of Grand Marnier.
-- 1 serving
For this variation on a classic Mimosa, I simply substituted grapefruit juice in place of the orange juice. It was a lovely change of pace.
RECIPE:
Grapefruit juice (white, pink, or ruby red), chilled*
Champagne or sparkling white wine, chilled
Pour the grapefruit juice into a champagne flute until it is 1/2 full.
Top with the champagne until full.
-- 1 serving
*Note: Use unsweetened grapefruit juice for a tart, natural flavor. For a sweeter and smoother mimosa, use sweetened juice or grapefruit juice cocktail.
A traditional Bellini is made with peach nectar and champagne or sparkling white wine.
Here, I substituted pear nectar, which I found next to the peach nectar in the Latin section of my supermarket. The result was just as delicious as the original - or maybe more so!
It's great for brunch or cocktail hour.
RECIPE:
Pear nectar, chilled
Champagne or sparkling white wine, chilled
Pear slice for garnish (optional)
Pour the pear nectar into a champagne flute until it is 1/2 full.
Top with the champagne until full.
Garnish with pear slice, if desired.
-- 1 serving
Called Tinto de Verano in Spanish, this red wine spritzer is so refreshing on a hot summer day - or anytime!
RECIPE:
Ice (enough to fill glass)
Spanish red Rioja wine, chilled
Lemon-lime soda (such as Sprite or 7 Up), chilled
Lemon or lime wedge or twist (for garnish)
Fill a large wine glass with ice.
Pour the wine into the glass, until the glass is 1/2 full.
Top with the lemon-lime soda until the glass is full.
Garnish with the lemon or lime.
-- 1 serving
This is a delicious and easy cocktail for brunches and special occasions - or anytime!
Some people make it from scratch using pureed fresh peaches. When I was in bartending school, I learned this shortcut, using peach nectar. Peach nectar is available in most large supermarkets. If you can't find it in the fruit juice aisle or the cocktail-mixer aisle, try the Latin section. That's where it's located in my primary grocery store. It's also available at Amazon.com.
RECIPE:
Peach nectar, chilled
Champagne or sparkling white wine, chilled
Pour the peach nectar into a champagne flute until it is 1/2 full.
Top with the champagne until full.
-- 1 serving
This classic brunch cocktail is so easy to make, yet so delicious and elegant. Here is how I was taught to make it in bartending school many years ago.
Quantities are not included, as they will depend on the size of your champagne flute. However, the recipe is simple: Equal parts orange juice and champagne.
RECIPE:
Orange juice, chilled
Champagne or sparkling white wine, chilled
Pour the orange juice into a champagne flute until it is 1/2 full.
Top with the champagne until full.
-- 1 serving
White wine spritzers originated in Austria, not in the Mediterranean region. However, most Mediterranean countries now have their own variations of the spritzer.
For this basic version, I like to use a white wine from the Mediterranean region, like an oaky Chardonnay or a crisp Pinot Grigio.
This simple wine cocktail is easy to make, and so refreshing on a hot summer day - or anytime! And it is a wonderful complement to many light Mediterranean foods.
RECIPE:
Ice (enough to fill glass)
White wine, chilled
Club soda or seltzer, chilled
Lemon or lime wedge or twist (for garnish)
Fill a large wine glass with ice.
Pour the wine into the glass, until the glass is 2/3 full.
Top with the club soda until the glass is full.
Garnish with the lemon or lime.
-- 1 serving
