Brunch Essential: Grapefruit Mezcal Mimosarita
You know, I really never thought I'd see a title as stupid as "mimosarita" on this blog. But, it's happened, it's done, it's a good thing, and I think we can all move on. Oh and by the way it's all Matt's fault so, there's that!
We're kind of mega into bastardizing cocktails, because nothing says "we're millennials" more than taking something that's been established for centuries and changing every aspect of it to fit our taste! There's the cucumber old fashioned we did a while back, these Serrano peach margaritas, oh and those watermelon negronis, to name a few - and they're all amazing, if a bit of a leap from the original cocktails they're based off of in taste and presentation.
So, Grapefruit Mezcal Mimosarita. It's what happens when you take a perfectly fine and nice margarita, sub a good amount of fresh grapefruit juice for lime juice, replace the tequila with it's smokey mezcal counterpart, and top it all of with sparkling wine. It's fresh, it's bright, it's slightly smokey, it's very smooth, yet bubbly, and it's pretty much everything you'd ever want ever on our favorite little chunk of the week, Sunday morning.
This Sunday morning in particular is in special need of a mimosarita because it's Southern Decadence weekend in New Orleans! Basically, it's a big ole LGBTQ festival weekend—and anyone who knows anything about gay culture knows how important brunch cocktails are. So, mimosaritas all around, please.
If you happen to be in New Orleans this weekend, come hang out with us and Hello Mr. Magazine for Hello Mr. LIVE. You'll get to watch us on stage (yikes) at the Ace Hotel, where we'll be demonstrating how to make a coconut daiquiri and different sugar and salt rims that Matt's been working on while I just make weird faces and drink along. Tickets can be purchased right here!
But if you're not in town for this (and really that's your only acceptable excuse for missing it, okay?), you've got this fun and sweet little "Mimosarita" recipe that you can check out below. Happy Labor Day and Happy Southern Decadence, sweet babes!
Grapefruit Mezcal "Mimosarita"
1 lime wedge
1 oz mezcal
1 oz fresh grapefruit juice, (we’d recommend straining out the pulp)
1/2 oz Cointreau
3 oz sparkling wine
grapefruit sugar (recipe below)
Prepare the serving glass. Take the lime wedge and rub the flesh of it along one half of the outside of the rim of your serving glass to wet it (alternatively, you could wet your finger and run that along the outside of the glass to wet it instead). Discard lime wedge or save it for garnish if you prefer. Combine all ingredients except for sparkling wine in shaking tin. Add ice, shake, and strain into glass. Top with sparkling wine.
1 3 - 4" grapefruit peel (no pith)
3 tablespoons sugar
1/2 tablespoon salt
In a medium mixing bowl, whisk together the salt and sugar. Add the grapefruit peel and toss together, coating the peel in the salt and sugar.
Let sit 20 minutes; just enough to extract some of the oil from the peel, but not so much that the sugar and salt begin to dissolve.
Using a butter knife or just a finger and a thumb, scrape sugar/salt off peels. Discard peels and set aside grapefruit sugar for rimming your glasses.
Even More Brunch!!!!(!!)!