Copyright A Bar Above
A couple of weeks ago we were having a family brunch and ran out of orange juice for mimosas. (Disaster!) Chris quickly sprung into action and found a great way to use all of that left over sparkling wine. He replaced the orange juice with Cointreau and then added rum for good measure. (Because – why not?)
Brunch was saved, and this delicious drink was the result! It turns out his cocktail comes very close to a cocktail called the “Ball Drop” – I guess great minds think alike!
Copyright A Bar Above, generated with AI
Planning brunch?
The next time you’re planning a boozy brunch, definitely consider this (or the Ball Drop, of course) for your beverage menu – it’s definitely stronger than a mimosa, but a great alternative to the Bloody Mary for any folks who prefer something on the sweeter side.
Equipment
- 1 Standard Bar Spoons optional
Ingredients
- 3/4 oz Dark Rum I used Papa Pilar’s Dark Rum
- 1/2 oz Cointreau
- 1 dash Orange Bitters
- ~4 oz Sparkling Wine
Instructions
- Pour the rum, Cointreau and orange bitters into a champagne flute.
- Top with sparkling wine.
- Garnish with an orange twist.
