Just in time for Easter, this Blood Orange Mimosa catches these oranges just before they finish their season. Now considering I am not a mixologist, you may find yourself asking how this drink combination came to be sitting on my blog. Well, that is easy question to address. Bobby Flay of course.
Long story short I went to visit my parents in Ontario shortly before Easter and found the book “Brunch @ Bobby’s“. My husband’s name is Bobby so this seemed fitting in so many ways. As I perused through each page of this delightful book, the Blood Orange Mimosa leapt from the page. A must try on my list of craft cocktails to conquer. It was pretty, bubbly, sweet and sour, and perched itself in a lovely delicate champagne flute. I was itching to try it. So without hesitation I did, and boy am I glad I lost myself between the rows of cook books in Ontario.
This little drink packs a punch. The flavour combinations are fun and suit a lovely brunch atmosphere perfectly. Now I must warn you in advance, you can’t have just one. These drinks have a subtle two round mandatory requirement. Or at least they did in my house.
As I give a very humble nod to the cooking channels celebrity chef Mr. Flay, I trust you will enjoy this brunch favourite as much as I have and will continue to.
If you can, I would highly recommend buying this Brunch book. It is jam packed with amazing dishes and ideas. Worth every penny as far as I am concerned.
So how do you nail this cocktail in full Bobby Flay style? Well he suggests you chill your champagne flutes in the freezer for 15 minutes before assembly. I can’t say I disagree with him. The crisp cold flute gives the mimosa some extra fizz and holds the chill longer than when not chilled. Add the juice and Campari to the chilled glass and top with champagne. Serve with the orange and mint garnish and enjoy. Blood Orange Mimosa
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