Mimosas are a basic brunch cocktail, and we are able to’t get sufficient—nothing like a bottomless Mimosa Bar! With Easter across the nook, Blue Oyster Sushi + Seafood’s Bar Supervisor Amanda Whitlock has created the right trio that’s refreshing and distinctive. Her Mimosa Flight consists of three distinctive flavors—Blackberry Lavender, Grapefruit Rosemary, and Asian Pear.
“When arising with the flavors, I wished brightness, freshness, and one thing a little bit whimsical,” says Whitlock. “Brunch meals are usually a little bit heavier, so bringing that vibrant component to the meal was my aim.”
Mimosa Flight
Created by Bar Supervisor Amanda Whitlock
*Recipes beneath for the syrups, use roughly 1oz. syrup per Mimosa, prime with champagne of alternative in flute.
Blackberry Lavender
Equal components water, sugar, and pureed blackberry, and convey to boil till all components are mixed, infuse with lavender for about 10 minutes, relying on how robust of a lavender taste you’re on the lookout for, pressure and let cool.
Grapefruit Rosemary
Equal components water, sugar, and pureed grapefruit convey to boil till all components are mixed, infuse with contemporary rosemary, pressure, and let cool.
Asian Pear
Equal components water, sugar, and pureed Asian pear, convey to boil till all components are mixed, pressure and let cool. (Ginger goes nice with this too!)
