Beyond the mimosa

Top mixologists explain the dangers of the all-too-common free cocktail-and offer their own upgrades.

0

Comments

Add +

Photograph: Lizz Kuehl


RECOMMENDED: All our listings for the best brunch in NYC

Why it gives you a headache
"More often than not, a mimosa is OJ masking the high sugar and alcohol content of cheap sparkling wine, which can cause the occasional afternoon hangover," says Anthony Serignese, general manager and beverage director at the Stanton Social.

Why it gives you a headache
"More often than not, a mimosa is OJ masking the high sugar and alcohol content of cheap sparkling wine, which can cause the occasional afternoon hangover," says Anthony Serignese, general manager and beverage director at the Stanton Social.

How it got its name
"Classically, you put the OJ in first, so when the champagne is added it will fizz and create a foamy head to the cocktail," Serignese says. "The drink gets its name from the flower of the mimosa plant said to look like the foamy head."

Rookie screw-ups
"The biggest mistakes people make are using juice that's not fresh, and not straining it so the drink ends up super pulpy, and of course, using terrible champagne," says Clover Club co-owner and beverage director Julie Reiner.

Why it comes in that glass
"The design of the flute is intended to enhance the bubbly, it's not just random," says Alla Lapushchik, co-owner of the Bourgeois Pig.

How to make it right
"When it comes to proportions, I prefer a ratio that's closer to one part juice for three parts champagne," Lapushchik says. "Too much juice will compete with the champagne."

Upgrade to:

Provence Punch at the Bourgeois Pig ($13)
St. Germain elderflower liqueur, blood peach pure, lemon juice, orange bitters, Pol Roger champagne

"The punch takes the citrus-based champagne cocktail that is the essence of the mimosa and raises the flavor profile a bit," Lapushchik says. "Elderflower on the top note gives another touch of complexity." 111 E 7th St between First Ave and Ave A (212-475-2246, bourgeoispigny.com)

Bittersweet Mimosa at the Stanton Social ($11)
Moscato d'Asti wine, Campari, fresh orange juice

"Ours is more about incorporating the clean and bright taste of our Moscato d'Asti, from La Spinetta, with the complementary flavors of Campari and fresh-squeezed orange juice," Serignese says. "It has more flavor than your typical mimosa, and it's not cloying." 99 Stanton St at Ludlow St (212-995-0099, thestantonsocial.com)

French 75 at Clover Club ($9)
Gin, lemon, sugar, champagne

"I always recommend the French 75 for brunch," Reiner says. "While technically not a mimosa, it shares similar characteristics with the juice and champagne. It's refreshing and packs a little bit more of a punch, which is what I am looking for on Sunday morning." 210 Smith St between Baltic and Butler Sts, Cobble Hill, Brooklyn (718-855-7939, cloverclubny.com)

You might also like
Best brunch in NYC
See more in Food & Drink

Users say

1 comments