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Archive Nov 17, 2015
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During the holidays, “time” seems to escape its normal parameters.
Bedtime becomes negligible, alarm clocks go dormant, a whole day can slip by during catch-up convos, and nights (yes, plural) pass over Netflix binges. But most importantly, there never seems to be enough hours in a day for friends and family.
To stretch those sweet moments, we suggest starting the parties early this year. That means waking up in time to catch at least half of breakfast, as it spills into lunch. Yes, we mean brunch, and yes, brunch means mimosas.
Nothing gets people in the spirit quite like this bubbly, sweet excuse for day-drinking. The festive and collective nuance of “brunch” is what makes mimosas so special. It’s almost implied, required for the experience of brunch to be shared with people who are special to you. So it should be made of the most special ingredients.
This holiday season, we urge you to think outside the box. Try swapping out the standard prosecco or champagne for Cava, also known as Spanish sparking wine, which is actually made the same way champagne is—by a process called méthode champenoise.
The folks over at Segura Viudas know a thing or two about this festive alternative. The delicate, fruity crispness of their recipe makes it the perfect replacement for the traditional champagne found in most mimosa recipes. Segura Viudas makes for a next-level mimosa, one that will leave everyone at the table merrily sippin’ until lunner. Not that meals even run on time these days.
Makes 4 Mimosas
1 cup pomegranate juice; chilled
1 cup cranberry juice; chilled
1 cup orange juice; chilled
1/2 cup orange liqueur
1 bottle chilled Segura Viudas Brut
Pomegranate seeds for garnish
And there you have it. Party safe, folks.
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