Anthony Caporale: Welcome to the Art of The Drink Video Podcast. My name is Anthony Caporale with us again this week is Ashley.
Ashley: Hi!
Anthony Caporale: Good to see you again.
Ashley: Great to be here.
Anthony Caporale: And this week in honor of Mothers’ Day, we’re going to make a classic brunch drink. We’re going to kick it up this a little bit. We’re going to make a mimosa which is normally just champagne and orange juice, but I’m going to combine it with another champagne drink called a Kir Royale, which is champagne that has a little bit of sweet liqueur added and it’s usually a raspberry liqueur. So what we’re going to do, is we have a mimosa with a little bit of black raspberry liqueur drizzled over the top, and it is fantastic.
Ashley: Sounds great!
Anthony Caporale: Real simple drink. So first thing you want is champagne, and a decent dry champagne works real well, and you want to put about half a glass of champagne and the Kir champagne support nice and slow, and I like building these in a wine glass, because the champagne flute, you don't get a lot in the champagne flute, it’s really a good drink.
Ashley: The more the merrier.
Anthony Caporale: That’s exactly right, and then take it almost to the top with orange juice, and again that’s going to make it bubble. Now this brings the bubbles, I’m going to mix the drink for you. So you don't really have to worry about rolling the drink, which is something that I talk about a lot. On top of this I am now going to take a black raspberry liqueur and I’m going to pour just about a quarter ounce of black raspberry liqueur that I was just kind of getting that dribble into the drink, and you can see it makes that orange juice blush, just a little bit. Right, it sweetens it up a little bit more, and to garnish it and complete this drink, orange wedge, and you’re all done.
Ashley: So easy.
Anthony Caporale: You want to give it a check?
Ashley: Absolutely.
Anthony Caporale: Alright, your turn.
Ashley: Try the champagne?
Anthony Caporale: Yup. Though we get much simpler than this, but sometimes the simple things are really the best. Nice, pour it and again, you can see, nice and slow, keep the bubbles down about half way up, and you want to use the best quality orange juice that you can find.
Ashley: Fresh squeeze?
Anthony Caporale: Fresh squeeze is always the best, and because you’re not going to be using a lot, you’re only putting about four ounces of champagne in about four ounces of orange juice, and that makes a big mimosa. In these glasses we're probably only using about three of each. So it’s very easy to fresh squeeze three ounces of fresh orange juice, and it’s really worth it, and then just dribble quarter ounce. Some people like half ounce, I like it quarter ounce is good, and you just want to make it blush, just like that.
Ashley: Want to garnish?
Anthony Caporale: Garnish with an orange.
Ashley: Fabulous, I know.
Anthony Caporale: Well done, cheers.
Ashley: Fresh squeeze.
Anthony Caporale: For more information on the Art of Making Drinks, be sure to visit us on the Web, at artofthedrink.com.
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