I don’t know about you, but nothing ruins a great brunch faster for me, than a sub-par mimosa! Frankly, I think orange juice, or any juice for that matter, ruins champagne, but for those who insist on #JuicingUp their bubbles, why do you insist on using crap champagne???? But I digress…
For those who enjoy some additional flavor in their mid-day bubbly, Wine Enthusiast says, “orange juice isn’t the only game in town.” 😉 In this month’s magazine, Kara Newman shares an easy to make, rosy-hued, effervescent, easy-drinking cocktail created by Alexis Taladay, proprietor/bartender of Wakefield Bar in Seattle.
- 1 ounce Cocchi Aperitivo Americano
- ½ ounce lemon juice
- 2–3 dashes Scrappy’s Lavender Bitters
- Sparkling dry rosé
- Thin piece of lemon peel (for garnish)
In cocktail shaker, combine first three ingredients with ice. Shake well, and strain into Champagne flute. Top with sparkling rosé. Garnish with lemon peel. #CAGirlsGoneWine