Aspen Times Weekly Libation: Morning Glory Mimosa
1 bottle of bubbles — Cava, dry Prosecco or Brut Champagne (less sweet is preferred when using fresh juices)
12 ounces of fresh-squeezed oranges or blood oranges (the fresher the squeeze, the lighter and fruitier the taste)
Bubbles, orange juice and pineapple vodka should all be chilled before mixing. Pour 3 ounces of bubbles into a Champagne flute. Add 1 ounce fresh squeezed orange juice. Top with 1 ounce of pineapple vodka.
Let’s be honest: I love bubbles. Cava, Prosecco, a great Brut Champagne. It’s my go-to drink whether I’m at happy hour or Sunday brunch. I’ve had hundreds of mimosas in half a dozen countries and there are two things that matter when mixing the best juice/bubbles combo. First, always use fresh juice. It’s sweeter, it’s lighter and the taste cannot be compared to anything in a bottle. Unless you’re making a gallon (I’ve had those lazy Sundays, too), it doesn’t take a lot of juice. Just do it. As for the bubbles, Prosecco is a great choice. Whatever you choose, choose more brut than sweet, because fresh juice will take care of the sugar. The pineapple flavored vodka adds a fun zippy twist that you’ll rarely find on any menu. You’ll be the brunch hero — and you didn’t even have to squeeze fresh pineapple juice.
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