Memorable Mimosas Are Worth a Cheers for New Year's by Lisa Messinger on Creators.com

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Memorable Mimosas Are Worth a Cheers for New Year's

The perfect double-duty treat for either swanky New Year's Eve soirees or casual New Year's Day brunches is a mimosa. The usually mild-mannered cocktail is often prepared with both a splash of orange juice and champagne.

Cutting-edge chefs and bartenders, though, have added some pizzazz that dresses up the drink. However, it's all about the different flavor combinations. The preparation remains as simple as ever.

If you are used to just the basic beverage, first consider giving it only a slight twist. Restaurateur/TV cooking star Emeril Lagasse likes the seasonal drizzle of one half cup cranberry juice to one cup orange juice to 32 ounces of champagne. Gourmet Magazine had a hit with the recipe that follows by pouring in a touch of amaretto (almond) liqueur.

Los Angeles has stepped things up by dubbing itself the mimosa capital of the world.

At acclaimed AOC restaurant in Los Angeles, tangerines and basil are added to the mix. At caviar purveyor Petrossian of Paris, a West Hollywood outpost, edible lavender makes the mimosas mighty memorable.

For more spicy possibilities based on concoctions from the most cutting-edge bartenders, consider adding dashes of these ground ingredients to the basic orange juice, champagne blend:

— Cayenne pepper

— Curry powder

— Nutmeg

— Allspice

— Pumpkin pie spice

— Cinnamon

— Ginger

— Chinese five-spice blend

Or these tasty liquids:

— Pomegranate juice

— Pear nectar

— Mango nectar

— Watermelon juice

— Carrot juice

— Freshly squeezed heirloom tomato juice

Or a dab of these condiments:

— Orange marmalade

— Strawberry preserves

— Peach chutney

— Spicy mustard

— Chili sauce

If you want your easy mimosas to even pull quadruple duty, consider this: Any version can be kid- or non-drinker friendly by substituting non-alcoholic sparkling cider or ginger ale for the champagne or sparkling wine. Freezing the contents before adding the bubbly of your choice also can turn the result into a New Year's Eve or New Year's Day brunch dynamic dessert.

TV Food Network series star Tyler Florence combines fresh orange juice, zest, half and half, and superfine sugar and freezes it for his orange cream mimosas.

After the orange mixture softens slightly, it's scooped into champagne flutes and surrounded by the liquor or an alternative for those not drinking alcohol. Be sure to attach the fresh strawberry garnish tightly so it doesn't loosen with all the toasting that undoubtedly will be occurring.

FROZEN ORANGE CREAM MIMOSA

2 1 / 2 cups freshly squeezed orange juice (5 to 6 oranges)

1 orange, zested

1 cup half and half

1 cup superfine sugar

1 bottle sparkling wine or champagne (see note)

Strawberries, for garnish

Yields 8 to 10 servings.

Put orange juice, zest, half and half and sugar into a blender. Process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight.

Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a champagne glass. Slowly fill the glass with champagne and serve garnished with strawberries.

Note: Non-alcoholic sparkling wine, sparkling cider or ginger ale can be substituted.

— FoodNetwork.com

AMARETTO MIMOSA

3 cups fresh orange juice, strained

1 / 4 cup almond-flavored liqueur, such as Amaretto di Saronno, or to taste

1 (750-ml.) bottle chilled champagne or sparkling wine

Yields 12 servings.

In a pitcher stir together orange juice and liqueur. Fill each of 6 champagne flutes halfway with some juice mixture and top off with champagne or sparkling wine.

— Epicurious.com

Photo courtesy of FoodNetwork.com

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "Cooks' Books" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.