AT-HOME MIMOSA BAR
Mimosa season has arrived! But don’t wait in a long line for brunch and bottomless mimosas (with unfavorable juice-to-champagne ratios) when you can build your own mimosa bar! Jazz it up with a few fun, unexpected twists: flower ice cubes, fruit peel cut-outs, berry skewers, unicorn sugar rims, and blood orange!
FLOWER ICE CUBES //
Large silicone ice molds (square shape)
Assorted flowers (large roses, baby sweetheart roses etc.)
Gently trim stems from your flowers.
Fill ice mold with water, then gently place several small roses, or one large, in each slot and the roses will stick out of the water.
Freeze until solid.
Decorate champagne bucketwith floral ice!
FRUIT PEEL CUT OUTS //
Assorted citrus (lemon, orange, grapefruit)
Small cookie cutters
Cut citrus into quarters and remove the fruit from the peel.
Punch a cookie cutter into the white pith side (not the outer skin side) and use a knife to cut a small slit halfway through the shape so it can sit on the cocktail glass (similar to how a strawberry would!)
FRUIT SKEWERS //
Assorted cocktail picks
Assorted fruit (blueberries, small strawberries, raspberries)
Trim skewers to be three inches long.
Gently thread fruit onto each skewer.
Place a skewer on top of each glass.
UNICORN SUGARED RIM //
Place apple slicer onto a plate, filling each compartment with a different color of sugar. Gently lift up apple slicer to reveal a color wheel.
Run a lime wedge around the edge of the glass and then dip into the sugar.
Don’t twist the glass! Instead, use a spoon or knife to push the sugar around the edge and tap off any excess sugar.
BLOOD ORANGE MIMOSA //
SERVES: 4-6 MIMOSAS
INGREDIENTS (CHILL ALL INGREDIENTS):
1 bottle champagne
1 cup fresh squeezed blood orange juice (~ 4 blood oranges)
2 tablespoons Grand Marnier
Blood orange (sliced for garnish)
Combine Grand Marnier and orange in a shaker, then divide among 4-6 flutes, and top generously with champagne!
Garnish with slice of blood orange and serve immediately.