February 27, 2010 (Day 28, 2010) — Almond Mimosa
It’s Saturday night! That means it’s on to something fun! And while I’ve been sticking with shots as of late, I figured it might be time to go ahead and try something a little more… bubbly.
Get your mind out of the gutter! I’m talking, of course, about champagne, one of the best bases for an almost infinite amount cocktails. I’m talking, of course, about sparkling white wine, as for it to be TRULY champagne, it needs to be from the Champagne region of France. But you know what? You can suck it up Fauntleroy. We’re in America, so by God, commie, we’re going to be calling it champagne!
Anyway, enough diverts from the point of this blog post. Tonight, we make the Almond Mimosa.
- 2 oz amaretto
- 4 oz orange juice
- Top with champagne (brut)
I mixed this all together in a nice, large red-wine glass to give us more drinking volume. It has a very summery, almost rum and orange juice, look to it.
We chose the brut, as it tends to be the dryer, not-too-sweet version of your standard sparkling white wine. The amaretto gives it a nice, sweet, nutty flavor. Honestly, it reminds me of a Christmas Day for some reason. It’d be a great Christmas drink. If you like mimosas, I’m pretty sure you’ll like this. Have a couple! After all, it’s Saturday night!
Genieße das Leben ständig!
Du bist länger tot als lebendig!