La Mimosa de Minneola de Michaela
Could there possibly be a more lovely weekend for Easter Egg hunts, Sunday brunches, garden strolls and chilled mimosas? I think not. Here in New England the weather is simply spectacular, and swollen flower buds are bursting open to greet the glorious day. The pink bodnant viburnum ‘Dawn’ at my Secret Garden door perfumes the air, and a carpet of starry blue Chionodoxa sparkles upon the path. Finally, the sleepy Narcissus are awakening and the early Crocus and Galanthus are blooming their pretty little heads off.
It’s a perfect day for a leisurely mid-day meal on a sunny stone terrace. And for a refreshing accompaniment, what could be more appropriate for Sunday brunch than a classic Mimosa? By now it’s no secret that I love sparkling wine and champagne. However, I dislike sticky-sweet cocktails -and until recently the perfect Mimosa has always eluded me. Named for the famously fragrant blossoms of the tropical Acacia, this popular champagne cocktail is rumored to have been invented at the Ritz Hotel in Paris circa 1925. The original concoction contained Grand Marnier, (orange flavored cognac), French champagne and fresh squeezed orange juice. The key to getting a good balance of floral aroma, pleasing effervescence and a clean finish is using the freshest juice, dry sparkling wine, and tasting your ingredients in advance.
After experimenting with a few different Mimosa recipes, I have decided that although it isn’t an orange at all, the Minneola tangelo, (a Dancy tangerine x Duncan grapefruit hybrid dating back to the 1930s), makes the perfect juice for this cocktail. Minneola are plentiful in markets at this time of the year, so although I can not grow a tree of my own here in Vermont, I have easy access to the fruit for this special treat. In addition to substituting fresh squeezed Minneola juice for the traditional orange, I’ve made a few more modifications to the classic recipe, (which follows below). If you too have been searching for a more satisfying Mimosa, give this version a try. I think it is a garden-strolling, flower-lover’s fantasy…
Crocus Petals Unfolding © 2010 Michaela at The Gardener’s Eden
Narcissus ‘Rijnveld’s Early Sensation’ © 2010 Michaela at TGE
Striped Crocus © 2010 Michaela at TGE
Viburnum bodnantense ‘Dawn’ in Early April © Michaela at TGE
The Fragrant Viburnum bodnantense ‘Dawn’ © 2010 Michaela at TGE
Chionodoxa luciliae (gigantea) – Glory of the Snow © 2010 Michaela at TGE
Crocus in the Dried Grass © 2010 Michaela at TGE
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The Making of a Fresh Squeezed Minneola Mimosa
La Mimosa de Minneola de Michaela
Ingredients for one cocktail, (multiply for many):
Fresh Squeezed Juice of one Minneola Tangelo
2 dashes of Cointreau
Chilled Maschio Prosecco Brut (Italian sparkling white wine)
Directions:
In a full sized champagne flute, add the fresh squeezed Minneola juice, (this should be about 1/3 of a glass). Add a couple of dashes of Cointreau, (some prefer Grand Marnier, a cognac, which is sweeter. I prefer the slightly bitter taste of Cointreau). Fill the glass with Maschio Prosecco. This sparkling wine has an aroma of orange blossoms and tastes lightly of fruit, without adding extra sweetness. However you can of course substitute any brut champagne or sparkling wine.
Garnish with a wedge of Minneola and serve chilled with brunch or as a lovely afternoon surprise in the garden…
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Fresh Minneola tangelo
Mimosa Pour Moi? Oui, Oui, Oui !
Crocus © 2010 Michaela at TGE
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Words and Pictures copyright 2010 Michaela at The Gardener’s Eden. All Rights Reserved.
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