Five Mimosa Alternatives to Complement Any Brunch Spread
There’s nothing more eye-opening than champagne punched up with a shot of citrus. Lighter than a bloody mary and more effervescent than a Bellini, the mimosa is the ideal companion to anything syrup-shrouded or sunny-side-up. But there’s more than one way to spin that bubbles-before-noon blueprint. Here, five mimosa alternatives to complement any brunch spread.
“Sparkling Float”
The Kirkland Tap & Trotter
Beverage director Carl York considers sorbet and sparkling wine natural brunch partners. But green Chartreuse? His crew would put it on Corn Flakes “if there wasn’t a social stigma attached to it,” he says.
“For British Eyes Only”
Toro
“Pimm’s and lemonade are delicious together, and there’s little in this world that’s worsened by a splash of sparkling rosé,” says bar manager Andrew Pierce, who named this Pimm’s spritz riff after a running gag from Arrested Development.
“Momma Said, Momma Said”
The Frogmore
Debuting on Mother’s Day, co-owner/beverage manager Alex Homans’s peachy potable is an homage both to the Frogmore’s Lowcountry roots, and to his own mom’s predilection for low-alcohol quaffs.
“Blue Label”
Banyan Bar + Refuge
The bartenders at Philip Tang’s Southeast Asian eatery channel Violet Beauregarde, muddling and infusing fresh blueberries into this “executive” mimosa.
“The Stamos Gin Fizz”
Committee
Committee beverage director and not-so-secret John Stamos superfan Peter Szigeti devised a twist on a Ramos gin fizz—the New Orleans brunch classic—that subs in Greek yogurt for a smoothie-like texture.
Photographs by Toan Trinh; courtesy of the manufacturers (Cava, Chartreuse, Pimm’s, Jeio, Beefeater, Campari, Veuve Clicquot)
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