Apr. 21, 2011 12:35 pm
Updated: Apr. 25, 2011 8:10 am
In a few days we will be celebrating Easter. While the ham is in the oven and potatos are on the stove top, family and friends are having a pre-Easter dinner happy hour of sorts – noshing on deviled eggs and sipping on champagne. But what about a cocktail
with your antipasto? Bellinis and mimosas are a refreshing choice. They may sound a bit decadent but are a flavorful and not too sweet alternative to champagne.
A search turned up a Kentucky Mimosa that I modified, for my taste, with mint leaves (rather than the hard-to-find – and pungent – sage leaves).
– 1/2 cup simple syrup
– 1 1/4 cups club soda
– 1 cup orange juice
– 1/3 cup bourbon
– 6 mint leaves
When making the simple syrup, after the syrup has dissolved in the boiling water, add the mint leaves and let stand for a few minutes. Remove and discard leaves. Add ice to a large pitcher and pour in the syrup, club soda, orange juice and bourbon. Stir well
and serve in chilled highball glasses.
Another twist on a classic champagne drink is the Watermelon Bellini.
– 3 cups cubed seeded watermelon, chilled
– 2 tbsp. sugar
– 2 tbsp. fresh lemon juice
– 3 cups sparkling wine, divided
– 1 lemon
Blend the watermelon, sugar, lemon juice and one cup wine until smooth. Pour 1/3 cup mixture into champagne flutes and add 1/4 cup remaining wine into each flute. Add a thin slice of lemon for garnish. If you prefer a more slushy version of this drink, add
about 1 cup of ice when blending. I also rubbed the lemon around the rim of each glass and rolled it in a fine sugar before serving – a yummy, tart treat
Both of these drinks are worthy of a special occasion. Any others you can recommend? Let me know at