Five Mimosa Alternatives to Complement Any Brunch Spread
There’s nothing more eye-opening than champagne punched up with a shot of citrus. Lighter than a bloody mary and more effervescent than a Bellini, the mimosa is the ideal companion to anything syrup-shrouded or sunny-side-up. But there’s more than one way to spin that bubbles-before-noon blueprint. Here, five mimosa alternatives to complement any brunch spread.
The Kirkland Tap & Trotter
Beverage director Carl York considers sorbet and sparkling wine natural brunch partners. But green Chartreuse? His crew would put it on Corn Flakes “if there wasn’t a social stigma attached to it,” he says.
“For British Eyes Only”
“Pimm’s and lemonade are delicious together, and there’s little in this world that’s worsened by a splash of sparkling rosé,” says bar manager Andrew Pierce, who named this Pimm’s spritz riff after a running gag from Arrested Development.
“Momma Said, Momma Said”
Debuting on Mother’s Day, co-owner/beverage manager Alex Homans’s peachy potable is an homage both to the Frogmore’s Lowcountry roots, and to his own mom’s predilection for low-alcohol quaffs.
Banyan Bar + Refuge
The bartenders at Philip Tang’s Southeast Asian eatery channel Violet Beauregarde, muddling and infusing fresh blueberries into this “executive” mimosa.
“The Stamos Gin Fizz”
Committee beverage director and not-so-secret John Stamos superfan Peter Szigeti devised a twist on a Ramos gin fizz—the New Orleans brunch classic—that subs in Greek yogurt for a smoothie-like texture.
Photographs by Toan Trinh; courtesy of the manufacturers (Cava, Chartreuse, Pimm’s, Jeio, Beefeater, Campari, Veuve Clicquot)