Ingredients: |
Ingredients: Can’t go wrong with a traditional mimosa made with orange juice (live a little and also try pineapple juice: Dole only, and even Kern’s Apricot Nectar, both my very favorites), but for an even more festive spin, how ‘bout spiced cider?
Make your own with a good apple juice/cider, no sugar added, because added sugar means sub-quality juice, filtered or non. I lean toward unfiltered, but I’m going to try Martinelli’s in the little, 10 oz. apple-shaped bottles, because we don’t drink that much spiced cider and I got tired of dumping most of a quart jug, because I don’t drink that many mimosas at home, either.
IF you’re confident you won’t waste a quart, here goes:
1 qt. pure, good quality apple juice/cider
1/3 cup mulling spices
If you’re NOT so confident:
10 oz. apple juice
2 1/2 Tbsp. mulling spices
A day or two before your gathering, open the cider, add the spices. Reseal the bottle, give it a little shake, and put it in the fridge until party time.
You can find mulling spices seasonally, or all year at the Co-op in the bulk jars. I happen to know it lasts for YEARS in a rubber sealed glass jar in a cool, dry, dark place, so buy some for the next several years and save yourself the extra effort.
If yr feelin’ fancy, after all, it IS the holidays, lightly toast a single star anise pod with your kitchen torch to garnish each serving.
If you’re feeling FANcier, ask Aunt Anna to show you how to saber a champagne bottle.
P.S. You DO know it’s a crime to use really good champagne for mimosas, right? J. Roget (super cheap) is served at The Grand Island Mansion, but if you have a little dignity, at least go Korbel Extra Brut. It’s not embarrassing to be seen in your fridge and also, decent enough to be served straight. Cheers!
|
This recipe for Not Your Mill-Run Mimosas / Spiced Cider is from