Mimosas: Otherwise It Would Just Be Juice

It’s only Tuesday, but I can’t be the only one dreaming about the weekend.  Brunch is a good idea year-round, but summer is almost begging us to invite our friends over, make some delicious food, and pop some bottles.

042918-43
Photography by Allyson Regan

Now, I’m sure that if you’re reading this, you know how to make a good mimosa.  Or you know how to drink good mimosas.  But I have some tips and tricks for making a great mimosa bar, and a fantastic mimosa.

042918-55
Photography by Allyson Regan

Now, most importantly, you will need decent bubbly.  Choose from prosecco, Champagne, sparkling wine, or anything with actual bubbles and alcohol.  My go-to is prosecco, especially since I tend to drink dryer wines.  If you have buckets of cash lying around, empty them out and buy yourself some fancy Champagne from Champagne!  My favorite brand of prosecco is Freixenet, however I also like the Belletti Brand shown below and both options are very affordable.  Keep in mind that the juices will add sweetness and you don’t want the finished beverage to be too sweet.

042918-47.jpg
Photography by Allyson Regan

Next, you’ll need fruit/mix-ins and juices.  My go-to choices include fresh berries, pomegranate juice, grapefruit juice, and the classic orange juice.  Fresh fruit is always a good choice, as is citrus segments.  Think raspberries, blackberries, pomegranate seeds, strawberries, cranberries, currants, grapefruit, orange, blood orange.  Now, you can go crazy with juices.  I usually have orange juice, pomegranate juice, grapefruit juice, mango juice, pineapple juice and anything else you can think of juicing.  The best part about parties with mimosa bars, is that everyone gets to make the exact drink they want, and they can also try new combinations!

042918-53 (1)
Photography by Allyson Regan

Ratios are also very important when discussing mimosas.  I generally stick to a 1:3 juice to bubbly ratio.  My guests have never complained.  Also, the order in which you add the items to the glass is important.  You want to add the juice first, then when you add the bubbly, it will mix together nicely.  If you add the fruit before the bubbly, it will cause an absurd amount of excess bubbles to form, so its better to garnish afterwards.  You don’t want to run out of anything, so 3 juice options should be enough, and buy enough bubbly knowing that you will get about 6 mimosas per bottle.

042918-50
Photography by Allyson Regan

So dust off your champagne flutes, call your friends, and stock your fridge!  Also, I’m now available for left-handed modeling gigs.

Cheers!

042918-45 (1).jpg
Photography by Allyson Regan (who loves mimosas BTW)
Advertisements

Bloody Mary Bar DIY

042918-13
Photography by Allyson Regan

I’m at a stage in my life where brunch is the best way to kickstart my weekends.  And I hope I never grow out of this stage.  Come on, lunch food combined with breakfast food?  Mimosas?  Bloody Mary bars?  Not to mention the whole sleeping in and then most likely napping after the delicious meal.

One of my favorite things is to host brunch at my house.  It’s so simple and makes brunch that much better because its less expensive, you can have exactly what you want, and you can wear yoga pants.  Win, win, win.

Whenever I host brunch, I love to set up a bloody mary bar.  It’s super simple and your guests will love it!  It’s easy to customize to you and your guests tastes, but I’m going to outline just a few must haves and some creative ingredients.

042918-4
Photography by Allyson Regan

First things first, you’ll need vodka.  Well, you don’t need vodka, this is your bloody bar, so there are no rules/judgements here.  But I would recommend vodka.  My go-to vodka is Titos, I just think it has a really basic but smooth flavor that makes it ideal for bloody marys.  But I also like Svedka vodka and New Amsterdam.  And most of the other kinds.  Okay all the other kinds.

042918-8
Photography by Allyson Regan

Next is the tomato component.  You can definitely make your own mix, or just put out really good tomato juice.  For ease on my wallet and space on the bar, I usually just put out a couple kinds of mix instead.  My favorite mix is McClure’s bloody mary mix.  They make delicious pickles, so it’s no surprise that their mix is delicious as well.  Other mix ins that I include are several kinds of hot sauce (Frank’s, Tabasco, etc.), steak sauce (A1 or we brought back this delicious sauce from our recent trip to Costa Rica called Lizano and it’s like a spicy steak sauce), and if your crowd is really adventurous you can put out beef stock (to make the classic Bloody Bull) or beet juice for an extra healthy effect.

042918-7
Photography by Allyson Regan

The best part of any bloody mary is assembling your own stirrer.  My brother-in-law likes to use this skewer as an appetizer which isn’t the worst idea he’s ever had.  I found these thin skewers in different sizes at Meijer, but I’ve also seen them at Target.  Meats and cheeses always go over well, and celery sticks are classic.  I just cubed up some local Michigan cheese, and I got delicious ‘meat sticks’ from our local butcher called Sobie Meats.  You can use salamis or sausages as well.  To add something healthy, I added dill sprigs, fresh cucumbers, mini bell peppers, jalapeños, and olives.  Some other crowd favorites are candied bacon, regular bacon, mini cheeseburgers, etc.  But I don’t have time for that.

042918-6
Photography by Allyson Regan

For the ease of your guests, you can use large ice cubes and place them into glasses just before your guests arrive.  This way you don’t have to man-handle their ice cubes when they are itching for a drink in their hands.  All that’s left is to enjoy!

042918-9
If you haven’t realized it yet, Allyson Regan is an amazing photographer.