Aspen Times Weekly Libation: Blood Orange Mimosas
Blood Orange Mimosas
10 to 12 blood oranges, juiced and strained, or 2 1/2 cups blood orange juice
1 bottle dry sparkling wine, such as Prosecco or Cava, chilled
8 to 10 pieces blood orange peel, removed with a vegetable peeler and twisted, for garnish
Pour the blood orange juice into your growler and place into refrigerator with your growler’s lid off. Just before serving, pour in the chilled sparkling wine, and stir. Serve with the blood orange twists for garnish.
This might sound like a strange jump in logic, but while imbibing at the Great American Beer Festival in Denver this past weekend, I discovered what might be my new go-to Sunday brunch beverage — and it doesn’t involve beer (there were a few “morning” brews I did become fond of, however). Here’s the backstory on the Blood Orange Mimosa: In the HomeBrew Marketplace section of the festival was a booth promoting DrinkTanks, which comprises a full line of stainless steel, double-walled, vacuum-insulated growlers —including their latest innovation, The Juggernaut, a 1-gallon growler made to the same specs. While researching the Juggernaut upon my return to Aspen, I discovered a link on the DrinkTanks’ website offering recipes to fill your growler. Lo and behold, the Blood Orange Mimosa. I love a mimosa, and as readers of this column know, I love a vodka/blood orange soda cocktail (aka “The Gunner”), so it’s a perfect pairing. Amazing what you can learn in a weekend dedicated to beer drinking.
The first time I saw “Mississippi Grind,” it was my freshman year at NYU and I had convinced this kid Ethan to come with me. He was, and still is, the smartest person I know when it comes to movies.