Monday, May 2, 2016

Mexican Mimosas

It's May. Like, what? Where did the year already go? Oh, I know. Wedding. Honeymoon. Boom, May. To celebrate the gorgeous weather we are having here in AZ (the calm before the fiery pits of hell come upon us), I made us some celebratory drinks. Oh, and because tequila rhymes with Cinco de Mayo. So there's that. Consumers beware, these babies are lethal. I wouldn't suggest serving these as a bottomless mimosa brunch if you know what I mean. Or maybe you should? Things could get a little rowdy. The jalapeno simple syrup gives them the perfect punch of spice, and the mango puree just goes down so smoothly! So break open the tequila, pop the champagne, and let's get some Mexican Mimosas flowin'!

Mexican Mimosas
Makes 1

  • 1 oz. tequila
  • 3/4 oz. jalapeno simply syrup *
  • 2 oz. mango puree (process peeled, seeded mango in a blender or food prcoessor)
  • 3 oz. champagne
Add the tequila, syrup, and mango puree in a champagne flute. Carefully stir together, then top with champagne. Serve cold. 

* To make the simple syrup, simmer together 1/4 cup sugar with 1/4 cup water and 4 slices of fresh jalapeno. Whisk until the sugar is completed dissolved. Remove from the heat and allow to cool completely. Store in the fridge until ready to use. Can be kept for up to 2 weeks.

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