Mimosa

Sparkling Wine, Orange Juice

For those who brunch, the glory of these bottomless pitchers are a part of our soul. It’s the jug of sparkling orange juice that will make you feel like you’re being fun, heathy and fabulous, but the truth is quite the opposite.

This is how bottomless mimosa's tend to go down:

It's a beautiful morning with the sun shining, barely a cloud in the sky. You’re feeling fantastic and get dressed up for a Sunday Funday. You and your girlfriends head to brunch at a rooftop bar downtown and of course order bottomless mimosas because it's Sunday Funday! I mean, the idea that a single champagne glass will be refilled over and over again for just $10 is a steal. The place is packed and the waiters are running laps topping up your glass before you are even finished with the first one....but then you lose count of how many you've actually had...was it 3 or 8? It doesn't matter because it's Sunday Funday!

Next thing you know it's 3 o'clock in the afternoon. All you've eaten is an omelette with a handful of breakfast potatoes and you realize that you were supposed to run errands after brunch...yeah, that's not going to happen.

An hour later you’re back home in your sweatpants with pizza on the way, watching reality tv, swiping through bumble whilst online shopping with 9 items in your cart over 4 different websites wondering if you should just buy it all, because that rug would really match the tiles in the bathroom, and I definitely need a new dress for brunch next Sunday.

We all know at least one person like this.

On the flip side, one or two mimosas can properly prime a successful Sunday Funday. It's the pitchers that you have to watch out for!

Making mimosas is super easy and you can mix it up with different juices. Even add some fun garnishes like fresh strawberries, blueberries, raspberries, or a flamed orange peel.

Enjoy!

Ingredients:

Sparking Wine

Orange Juice

Process:

Fill a champagne flute ⅔ with sparkling wine or champagne

Top with orange juice

**The key is to add the sparkling wine first, then add the juice.

White Russian

Vodka, Kahlua, Milk

If you haven’t seen the Big Lebowski, make yourself a White Russian, sit back and enjoy the comedy. It's also such a classic drink that can be had in the morning, afternoon, or night. Although, a night full of White Russians may end in a curdled belly with all that milk. I knew a guy who decided it was a good idea to only drink White Russians at his friends wedding. It was not a good idea, but he still loves White Russians to this day.

You can also use any sort of milk substitute, such as oat milk or almond milk, and it's just as delicious. Almond milk is my go-to.

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Tools:

Jigger

Rocks Glass

Ingredients:

1oz Vodka

1oz Kahlua/Mr. Black

1oz Milk or M*lk

Process:

Build in a rocks glass with ice. No garnish needed, just a quick stir. Best drank on your favorite rug because it really ties the room together.

The Dude abides…

Winter Blanket

Rye, Benedictine, Blueberry, Ginger, Lemon

I made this cocktail one year, being inspired by Allspice Dram. This cocktail doesn't use it, but I liked the idea of blueberry spice with whiskey. It took a few tries, experimenting with different spices, liqueurs, and whiskeys. I prefer using rye because it already has a bit of spice to it. Benedictine is subtly herbaceous and leans on the sweeter side to help balance the hotness of the rye. Finally, the blueberry ginger syrup reminds me of the beginning of winter. It still has hints of autumn, but winter is coming and this cocktail will warm your bones.

Tools:

Cocktail Shaker

Hawthorne Strainer

Jigger

Fine Strainer

Coupe or Rocks Glass

Cocktail Pick

Ingredients:

1½ oz Rye

½ oz Benedictine

⅔ oz Blueberry and Ginger Syrup

1 Lemon

Blueberries

Process:

Build in a cocktail shaker, add ice, and shake. Fine strain into a small coupe glass or a rocks glass with ice. Garnish with blueberry skewer.

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Blueberry & Ginger Syrup:

1 : ¾ = water : sugar

3 tbsp blueberry jam

3 inches sliced ginger

2 cloves

½ cinnamon stick

Process:

Simmer in a small sauce pan for about five minutes. Fine strain into a jam jar and keep in the fridge for up to two weeks.