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Ingredients:
2 Parts Champagne
2 Parts Alize
2 Parts Orange Juice
Directions: Pour champagne and Alize Passion Fruit liquer into a tall champagne flute and top with ice cold orange juice.
The Mimosa cocktail has become very popular these days. It started as an upper class kind of beverage, drank at morning brunch with the wealthy in-laws, served to early birds at weddings, and to those that can afford first-class airfare. But now, everybody is drinking champagne and OJ with their burnt eggs and toast.
Evidently, the Mimosa originated at the Ritz Hotel in Paris 80 years ago, but with its recent popularity it was easy to predict that a slew of variations on the Mimosa would arise soon enough. Some add a little Grand Marnier (aka the Grand Mimosa), some substitute Cranberry for Orange juice (aka Hibiscus or Poinsetta), and some use Pink Grapefruit or Blood Orange (aka Lilosa). But, my favorite variation is the Alimosa.
When you put Alize in a Mimosa, you’re adding the “Street” to something that had always been kept away from it. There is nothing better, and more this decade, than when the street is injected into something that was originally thought of as Country Club, like Kanye West wearing argyle or Farnsworth Bentley’s exclusive line of umbrellas. Plus, it tastes wonderfully sweet and refreshing and still quite good with eggs and toast.
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