Susan Puckett’s recent article for the AJC, “Raise the home bar on zero-proof cocktails”, August 19, 2020, describes a bevy of creative concoctions designed to awaken palettes and refresh without alcohol.
It’s time to raise the bar on what the tired expectation of mimosa has become: a lack of creativity. Let’s substitute for something more inventive that does not interfere with the top billing Champagne deserves!
If you are here, dear reader, I know your mimosas of the recent past have always been sparkling wine rather than Champagne.
Brunch with Champagne is a form of #SelfCare no doubt. But the palette needs water for hydration and an awakening refresher. That’s what makes the article so engaging and instructive. There are WAY better options to explore.
It’s a great article with the following recipes:
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Midnight Magic by Eduardo Guzman of Atlanta’s Mission + Market: a shot of espresso poured over ice, topped off with tonic water, spiked with a dash of walnut bitters, and garnished with a lemon twist.
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Painappuru Juzu from Umi, the upscale Japanese restaurant in Buckhead, Atlanta. The drink is tropical, citrusy, floral and not too sweet, with a little heat and some complexity created from Yuzu and pineapple, lemon juices, ginger syrup, and club soda.
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Pineapple-Turmeric Soda from Botiwalla and Chai Pani restaurants. The vibrant offering at Botiwalla blends pineapple with lime juice and peppery turmeric root.
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Figgin’ Delicious by chef Joey Ward of Southern Belle: the Fig-Balsamic Syrup, a component used in several of the restaurant dishes like grilled focaccia with chevre, hazelnut tahini, and arugula, grilled pork, charcuterie, pancakes and ice cream, makes club soda, lime juice sing.
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Saline Sibling by living-legend Greg Best from Ticonderoga Club in Krog Street Market: blends hibiscus tea with house-made ginger and lime sodas and a little salt “to make it more savory and dynamic.”
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A Good Look by Jeff Gates from Oak Steakhouse in Alpharetta: an alcoholic alternative to a margarita, he suggests substituting coconut water for the tequila.
I buried my favorite. Here it is:
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Watermelon Fennel Collins by John deBary from his book “Drink What You Want: The Subjective Guide to Making Objectively Delicious Cocktails” (Potter, $25): a clever recreation of the heat and spice of gin and absinthe with white pepper, fresh fennel, and fennel seed in this bubbly watermelon refresher.
At one of our recent virtual tastings, we had chef Adrien Nieto from Dallas, delight us with a fresca he made that was inspired by the Andre TIXIER & Fils Premier Cru Champagne we paired with his food.
Here’s a quick 30-sec explanation:
Join us for our next virtual Champagne tasting featuring a selection from Andre TIXIER & Fils organic and sustainable portfolio!