Jun 27 2015

by Heidi Leon Monges

Recipe: Nectarine Mimosa x Karen Gaignon

making of mimosa cocktail classic with a twist

Mimosa Cocktail with stone fruit

Mimosa cocktail is one of those finds we tend to discover when we’re on our late teens or early twenties and we’re trying to find what chic, classy grown-ups ingest. At least, that’s how I remember Mimosas, a fruit and sparkling wine based drink that not only looks great as the ultimate hand accessory but it sort of goes well with all types of social gatherings. I must admit I have never being big fan of Mimosas, but since my french hubby loves his Champagne with fresh pressed orange juice just so much, I asked Madame Gaignon (aromas n’ sabores Sommelier advisor ;) ) what else could we do to give Mimosa a much-needed facelift.

Mimosa Cocktail with stone fruit

Mimosa Cocktail with stone fruit

Mimosa Cocktail with stone fruit

Karen, is a french expat, Mom of two kids, who previously worked in the best restaurants and hotels in France and England. Since a couple of years, she and her also super talented Sommelier husband (can you imagine how awesome are gatherings and outings with these two?) are based in Macau, where they continue working as Sommelier advisors. You might remember Karen from previous cocktails collaborations here in A&S, but in case you’re not, you will find the list of all her creations for our site after this Nectarine Mimosa recipe.

When we decided to make our Nectarine Mimosas we saw them as a part of a Breakfast or Brunch, but any time is perfect for Mimosas, especially during Summer as a swanky out of the ordinary aperitif. Is also a great cocktail to offer as a welcoming drink for elegant lunches, birthday parties, and even wedding receptions. It is easy to make in advance, just make sure to have your mise en place ready: in a large table arrange all the glasses, add the puree/ juice to it, ( juice/puree already made the day before would be best if you are having a party). Keep those glasses chilled in the fridge, then when is time to receive your guest, you will have just to remove the chilled glasses from the fridge and pour the (also chilled) sparkling wine and voilá!.

If you cannot find Nectarines, try other types of stone fruits such as peaches to keep the sweet and fragrant tone, but you can exchange for whatever fruit you have in hand. Karen prefers to pair Nectarines or Peaches with Prosecco but is always up to you to find what suit best your budget and taste buds, and as french people say: cincin! ;)

Mimosa Cocktail with stone fruit

Nectarine Mimosa

Sparkling wine such as Asti, Prosecco or Cava (for a cocktail like this you want a sparkling that is fruity, or that marries well with fruits, Prosecco is our favorite for this, also, this is not the time to buy expensive mousseux wine, go for something affordable but still good quality)

Homemade nectarine purée or juice

In a tall or short glass (usually Mimosas are served in flutes, but we’re irreverent and decided to use short glasses) pour about 1 tablespoon of puree (or 1 oz of juice). Add sparkling wine and serve immediately.

Karen suggests to pair this with any egg based breakfast dish, I’m thinking Eggs Benedict or a mild Shakshuka.

Karen Gaignon’s cocktails collabs for A n’ S

Cherry Gin Martini: despite its  fruity name this cocktail maintains its dryness like any Martini should do, go for this if you’re looking something neat, elegant, and strong.

Mango Smoothe with Coconut Sherbet: sweet and fresh mocktail, so rich and delicious is practically a dessert, a favorite with younger crowds.

Perroquet: a classic aperitif drink from the South of France; attractive not only for its looks, an electric green-ish tone thanks to the addition of sirop de Menthe.

Pimm’s No.1 Cup: brit summer in a cup! think fruits (strawberries, oranges segments) with fresh cucumber and mint mixed with lemonade and that distinctive  flavor of Pimm’s liquor.

Pomegranate lemonade: another mocktail that is sour, sweet and girly.

Prosecco with citrus: grapefruit, orange and lemon paired with sparkling wine.

Raspberry Martini: the most feminine form of Martini, this is a crowd’s pleaser.

Suze a ma façon: frenchies will tell you Suze liquor is out of date but once you’ve tried Karen’s version you will be hooked. I personally love this cocktail and it has become one of my essentials in our gatherings.

Whiskey Sour: a manly drink (that ladies also love!).

White Lady: a classic cocktail that should be back in vogue.

Filed under: Cocktails Entertaining

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Aromas 'n Sabores is a canvas where we portrait healthy meals with an international spin but using local produces and what we have in our fridge.We aim to inspire your everyday by sharing recipes, travels, discoveries, some plantlove & green beauty.