#classydrunk

SOUTHERN CHARM MIMOSA RECIPE

This is an easy spin on a classic brunch cocktail. It tastes absolutely amazing and will certainly impress your brunch guests.

In a sugar-rimmed champagne flute add;

Dollop of raw honey

Lemon zest

5 mint leaves

0.5 OZ Aperol(optional)

1.5 OZ lemonade

Top with Bubbles of choice

Stir and Serve

A Tropical Depression

Sombra Mezcal

Peychaud’s Apertivo

Orange Juice

Salty Cucumber Cordial * (see note)

I was tasked to create a sustainable cocktail using Sombra Mezcal through Marriott MiBev. The drink had to have at least (2) sustainable ingredients and no more than 6 total.

I found the idea for the cordial on Punchdrink.com. I mixed up a batch and set to work late at night in the hotel banquet kitchen. I tried Giffard’s Peche but it overpowered the cordial and buried it in the glass. After several iterations with floats of bitters and the like, I added an ounce of OJ in desperation.

A Star was born.

The top three contestants win a trip to Mexico including airfare and expenses to visit the Sombra distillery. I’ll burn some PTO for that trip if I make it to the top of the heap.

*note

Salty Cucumber Cordial

Blend 1 cucumber with 1 cup water and a teaspoon salt until smooth

Strain and add sugar 1:1 stir until dissolved

Add lemon juice 1:1 and stir or blend thoroughly