It also doesn't taste that great, isn't very strong, and is a massive waste of champagne. Just sayin'.
Pamplemousse liqueur by Combier is a fun way to punch the Mimosa up a bit. A half ounce turns it in to a bright and citrus treat (especially if you are using store bought juice--and now I'm wondering if anyone has ever made a fresh-squeezed Mimosa. The thought boggles the mind).
- 1/2 oz. Pamplemousse Rose
- 1 oz. chilled orange juice
- champagne or prosecco
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Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com