For the abstinent few we recommend you try the delicious local brand Zari Sparkling Grape…
Hello Joburgers, we thought we couldn’t send you off into another weekend without a classic recipe to add to your brunch spread. And a special bubbly one at that – the mimosa.
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There are many variations of this classic brunch cocktail – from tequila sunrise mimosas to mimosa sangria – but in our opinion, nothing beats the original two-ingredient recipe. Here’s how to make a killer mimosa that’s sure to go down well with a spread of eggs benedict, French toast and breakfast sausage.
60ml orange juice
120ml brut champagne
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Fill a champagne flute one-third full of freshly squeezed orange juice.
Top up with brut champagne.
It’s as simple as that!
We’re not saying that simple is a bad thing, but if you want to give your exceedingly simple mimosas a little complexity, add a teaspoon or so of Grand Marnier. Orange bitters works well, too.
If you’re looking for something with a slightly more tropical flavour, try the ‘blushing’ mimosa with two parts orange juice and one part pineapple juice. Fill a champagne flute two-thirds full of the juice mixture, top with champagne and then add two tablespoons of grenadine.
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Cheers to a boozy brunch!
Candice, the Editor of Hello Joburg Magazine, is a coffee-drinking, fashion-obsessed lover of anything and everything lifestyle related. She’s also a self-confessed foodie, champagne enthusiast and devoted bargain hunter.