The Hill team feels fortunate in this new year for many personal and culinary writing reasons. We celebrated with a cross country toast on 1/1/2010. Because we are based in Arizona and Florida we are able to find delicious fresh produce locally during most of the year. Here is our latest twist on the popular morning mimosa. We also enjoy sipping this light refresher on “Champagne Sundays,”on the Big Blend Magazine.
Ruby Red Mimosas
fresh ruby red grapefruit juice – or squeeze your own from red grapefruits (You may wish to strain if freshly squeezed)
dry sparkling white wine – or Champagne
Pour one part of ruby red grapefruit juice in a chilled flute.
Pour in one part, or more, of cold sparkling wine or Champagne.
Add a splash of Triple Sec if desired.
Emeril adds a splash of Triple Sec to his Mimosas in New Orleans. This gives your drink that added citrus zest.
This mimosa pairs well with quiche, Florentine or Lorraine.
Say cheers – and toast to a wonderful new year.
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”