{"id":9032,"date":"2018-05-14T18:07:56","date_gmt":"2018-05-15T01:07:56","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=9032"},"modified":"2018-05-14T15:08:52","modified_gmt":"2018-05-14T22:08:52","slug":"cocktail-corner-mom-osas-for-mothers-day","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=9032","title":{"rendered":"Cocktail Corner: MOM-osas for Mother’s Day!"},"content":{"rendered":"
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Photo vxla on Flickr: Pool-side Mimosas at The Standard Hotel, CC BY 2.0, courtesy Wikipedia Commons.<\/p><\/div>\n

A spirited toast to all things alcoholic! by\u00a0Leslie Dinaberg\u00a0<\/a><\/strong><\/span><\/p>\n

It’s Mother’s Day weekend, which is the perfect time to indulge in Mimosas<\/a>. According to new research from\u00a0Versus Reviews<\/span><\/a>, Mimosas are actually the most popular cocktail in California, as well as in Georgia, North Carolina and Maryland. It must be a coastal thing!<\/span><\/p>\n

Traditional Mimosas are believed to have been invented at the Hotel Ritz Paris<\/a> around 1925, and are probably named for their resemblance to the yellow flowers with the same name. They’re made with one part Champagne and one part orange juice and served in a Champagne flute, often at brunch.<\/p>\n

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Image and data source: Versus Reviews.<\/p><\/div>\n

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Image and data source: Versus Reviews.<\/p><\/div>\n

While traditional Mimosas are great, there are load of variations. Here are a few favorites, which we’ll call MOM-osas in honor of this weekend:<\/p>\n

The Buck’s Fizz<\/a>, which has twice as much Champagne as orange juice!\u00a0\u00a0<\/sup><\/p>\n

Daphne Oz<\/a>‘s “Perfect Momosa Recipe<\/a>” from The Chew,<\/em><\/a>\u00a0which adds elderflower liquor to the mix and substitutes Prosecco or another sparkling wine for the Champagne.<\/p>\n

The Poinsettia switches the orange juice for cranberry juice, mixed with Champagne.<\/p>\n

DrinkoftheWeek.com’s tasty MOMosa<\/a> variation skips the OJ and mixes Frangelico Hazelnut Liqueur<\/a> and passion fruit juice with Champagne.<\/p>\n

The Megmosa is equal parts<\/sup>\u00a0Champagne and grapefruit juice, while pineapple juice and Champagne is called a\u00a0Soleil.<\/p>\n

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Summer Mimosa, likely a Soilel variation, photo by waros, pixabay.com.<\/p><\/div>\n

Our friends at Seagram’s Escapes also have a fun “Momosa” recipe<\/a>, which uses sparkling wine and their Wild Berry flavored drink.<\/p>\n

Whatever you toast your mom with this weekend, make it a good one! Cheers!\u00a0 Click\u00a0here<\/a>\u00a0for more cocktail corner columns.<\/p>\n

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\"Leslie<\/p>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i>\u00a0mag<\/i>azine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie believes variety is the spice of life. Send your suggestions to Leslie@sbseasons.com.<\/i><\/p>\n<\/div>\n

Originally published in Santa Barbara Seasons<\/em><\/a> on May 11, 2018.<\/p>\n

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