This week we saw 70°F temperatures and big flakes of snow. My Dad told me it was 89°F in Des Moines on Saturday and on Sunday they woke up to 6-inches of snow. You know what all this means, don’t you? That it is spring, of course! And also that it is Easter.
In a few short days friends and families will be gathering around in the middle of the day to eat ham, deviled eggs, and lots and lots of jelly beans and I think a nice morning cocktail is in order. A mimosa is the socially acceptable brunch drink for most and makes the perfect vehicle for other hard liquor that a lot of us need to deal with dried out ham and sugar-crazed children.
Adapted from Cuffs and Buttons
- Yield: 1 drink 1x
- 1 ounce freshly-squeezed orange juice
- 1/2 ounce St. Germaine
- splash Campari
- cold, brute champagne
- orange twist, for garnish
- Combine orange juice, St. Germaine, and Campari in a shaker filled with ice.
- Shake vigorously to combine and chill the ingredients. Strain into a chilled champagne flute or martini glass.
- Top with champagne, garnish with a orange twist and serve.