When our friends Dave and Lynh got married a few years ago, a group of us got together before the ceremony and treated ourselves to a bottomless brunch at a tapas place near the venue. Getting the party started early, ya know? That’s how we roll(ed).
And it was a fabulous time – good food, good company, bottomless mimosas and bellinis. So many pitchers of chilled bubbly + orange juice/peach nectar.
By the time we wandered over to the venue, we were well and truly buzzed. And, by the time the ceremony started 15 minutes later, I was rocking an epic hangover. Who knew that same-day hangovers were even thing? It’s real though – it felt like my temples were being stabbed by a million razor sharp knives
Thankfully, my friend Amy keeps Excedrin in her purse at all times. Those pills saved the day! (And the rest of the wedding was lovely.)
In case you think that experience turned me off of mimosas, don’t worry…it did not. Mimosas are too delicious to give up, and brunches aren’t complete without them!
In preparation for Easter brunch this year, I decided to test out an extra special kind of mimosa: the Tequila Sunrise Mimosa. I saw a picture of it on FoodGawker while looking for recipe inspiration, and I was stunned by the gorgeousness of the cocktail.
Just look at it! It’s really does kind of seem like sunrise in a glass, doesn’t it?
And it’s as tasty as you’d expect a mimosa to be, but with an extra bit of sweetness from grenadine and some kick from tequila. It doesn’t seem possible that the humble mimosa could be improved, but this version really is extra delicious (also super easy, did I mention that?). Try it, you’ll see!
Thanks for reading Just Putzing Around the Kitchen! To stay up-to-date on what I’ve got going on in the kitchen and what’s coming next on the blog, follow me on Facebook, Instagram, Twitter, or Pinterest, or subscribe via e-mail (in the sidebar) to get new recipes sent directly to your inbox.
- 1 oz tequila
- Prosecco or champagne, chilled
- Orange juice (I like Simply Orange Mango)
- Splash of grenadie
- For each rink, pour 1 oz tequila into a champagne flute.
- Fill flute about halfway with prosecco/champagne.
- Add orange juice, filling the flute until it's mostly full (I like to stop pouring when the liquid is about ¾-inch from the top of the glass).
- Top with a splash of grenadine.
(Slightly adapted from The Blond Cook’s recipe)