When I hear brunch, one of the first things that pop into my head, aside from French toast, are mimosas and bellinis. OK, bloody marys, too, but I despise tomato juice. It's pretty much the only time that you're not frowned upon for consuming alcohol before 5 p.m.
For the unaware, mimosas are a cocktail consisting of equal parts champagne and orange juice. Bellinis traditionally consist of white peach purée and prosecco (a dry sparkling wine). Peach nectar (a combination of fruit purée and juice) is sometimes used instead.
With a forecast calling for unseasonably warm weather, I decided to go with a summery, tropical flavor for the bellinis, and stayed with traditional mimosas with orange juice. I garnished mine with a chunk of thawed frozen mango that I had purchased for another recipe (not yet published here), but fresh would also work. And don't forget the little drink umbrella!
I found my mango nectar at Trader Joe's, but the Looza brand of purée/juices are available at most grocery stores. You could also make your own purée from fresh mangoes (or buy it frozen), which would make a thicker drink.
Makes one drink
- 2 ounces chilled mango nectar
- 4 ounces chilled prosecco (or other sparkling wine)
- 1-inch cube of mango for garnish
- Pour nectar into champagne flute or white wine goblet.
- Pour in sparkling wine and gently stir to combine.
- Garnish glass with mango cube and serve.