This mimosa is part of a simple, yet impressive Mother’s Day Brunch Menu. Check out the entire menu here.
This will be my first Mother’s Day of being a mom myself.
Last year, a few coworkers were already wishing me a “Happy Mother’s Day” but it felt so weird. Though I was (high) pregnant with Olivia, I didn’t quite feel like a mom yet.
To be honest, I am not sure if the title ‘mom’ has really sunk in with me yet. Probably because there has been very little time to think about it in the last 9 months. First we were so busy figuring out this whole thing on how to keep a newborn alive and just a little while later, Olivia was already crawling around everywhere.
Now, I feel we are so busy having all the fun in the world on a daily basis. And of course some of the busyness come from running after an overly mobile baby, to keep her from harming herself and cleaning up all the messes she already makes.
One of the first deliberate syllables Olivia said were indeed mamamama but I doubt they were in reference to me yet. Now she says daddidaddidaddi all the time and definitely calls Konrad with it. While she says nana or nama to call me. Maybe by Mother’s Day we’ll figure out the whole mama thing 😀
And hearing it from my baby girl, maybe it will fully sink in that I am in fact a mom now!
To toast to that on Mother’s Day, I can’t think of a better drink than a mimosa.
I always think of mimosas to be a brunch drink (an acceptable form of having alcohol before noon) and Mother’s Day as the ultimate day to have brunch.
Hence: Mimosas + Mother’s Day = perfect match!
I wrote out a quick recipe below, but of course there is always room for adaptations.
- If you don’t care for the ‘sunrise‘ effect, simply leave out the grenadine.
- I prefer freshly squeezed, strained orange juice (I used cara cara navel oranges), but you can also experiment with other juices for flavored mimosas. Try grapefruit, peach, or passion fruit.
- Any sparkling white wine (prosecco) will do for mimosas. For non-alcoholic versions, try sparkling white grape juice instead.
- ½ tablespoon grenadine (optional)
- ½ cup no pulp orange juice (preferably freshly squeezed)
- ½ cup sparkling white wine/prosecco/ (sparkling white grape juice for non-alc versions)
- If using, add grenadine to the bottom of a flute glass.
- Carefully add orange juice to the glass. To keep the layered effect, pour over the back of a spoon.
- Finally, add sparkling wine and garnish with fresh fruit slices.
- Serve right away.