I love mimosas as they are always a good drink to serve for special occasions and especially during the holidays. I usually serve these for brunch as they add a little festivity to the occasion.
I am bringing these delightful, refreshing drinks to Fiesta Friday #46 where Angie @The Novice Gardener is hosting another great party. I am so excited to be a co-host this week and looking forward to sharing this fun experience with a talented food blogger Margy @ lapetitecasserole. She has some of the most creative recipes and I always enjoy reading her posts. So, let’s get this party going with a holiday cocktail or two. Cheers!
If you are a newcomer please check the guidelines which need to be adhered to so you will be eligible for features selection.
For any new bloggers it is a perfect way to gain exposure and views and best of all there are a lot of nice people from different parts of the world who you get to meet. Always a learning experience at Angie’s parties. Please be sure to link your post to The Novice Gardener and tag your post to Fiesta Friday.
Also, link to my blog as well Juju/Judi @ cookingwithauntjuju and Margy @ lapetitecasserole so that we know you have joined. I am looking forward to reading all of the wonderful new posts and probably wishing I could have a bite or two 🙂
The first recipe is your standard mimosa using only two ingredients, champagne or sparkling wine and orange juice. Half orange juice and half champagne or make them to taste. You can use sparkling cider or club soda for the kids instead of champagne. If you want to make this cocktail even better add a splash or two of Grand Marnier 🙂
I just saw this cute idea of making orange juice ice rings to spruce up this holiday cocktail in the Food Network Magazine. Besides I have had this mini bundlette pan for a few years and now I have another way to use it.
Normally, mimosas are served in a long stem glass which allows you to hold the glass without affecting the temperature . I have martini and highball glasses but nothing else would hold these cute rings – looks like a pineapple slice, don’t you think?
- mini bundlette pan or a doughnut pan would be great to use
- glasses to hold 3-1/2-inch ice ring
- orange juice; or what about Mango or some other juice – just experiment
- champagne or Proseco (which is what I prefer)
- a splash of Grand Mariner can be added for some extra flavor
- sparkling cider for the kids
- fresh raspberries, strawberries or a slice of orange for garnish
Make your ice rings the night before. Fill each mold about half way with orange juice and freeze. When you are ready to serve pour champagne into each glass, gently slip in an ice ring and top with some fruit (run hot water over the bottom of the pan briefly and pop out the rings). One good thing is you can get these ready maybe 20 minutes early so the ice rings start to melt and flavor the champagne or Proseco.
Recipe by cookingwithauntjuju.com
This second recipe is a little fancier where you freeze a mixture of orange juice, half and half, some sugar and orange zest.
- 2-1/2 cups orange juice
- 1 cup half-and-half
- 3/4 cup superfine sugar (or to taste)
- 4 tsp. orange zest, grated (or to taste – very orangey!)
- 2 bottles Proseco or champagne if you prefer (use sparkling cider or ginger ale for a child’s version)
Combine the first 4 ingredients in a blender and process until the sugar is dissolved. Transfer to an 8-inch square dish and freeze for 6 hours or overnight. It is better to use a shallow pan as the mixture is quite hard and was difficult to scoop into a round ball. Instead I had to cut it with a knife. A melon baller would be good to use as you want the mixture to melt faster into the sparkling wine and small balls would be much better.
To serve, add 1/4 cup mix into a champagne glass or a martini glass and top with Proseco. Garnish with an orange slice or a strawberry. I also like to use raspberries, whatever fruit looks good at the time.
Recipe by cookingwithauntjuju.com