Easter and Mother’s Day are right around the corner, and that can only mean one thing – Brunch. The perfect tipple for one or both of these occasions comes to you in the form of an Earl Grey Mimosa. Yes, tea and champagne bubbling together in a concoction that is sure to enliven the palates of your guests and ease your nerves as the hostess. This versatile champagne cocktail is based on a simple syrup that has been infused with Earl Grey Tea and then chilled. When it is time to serve, add ½ ounce of the Earl Grey Simple Syrup to a champagne flute, top with Champagne or any sparkling wine, and add a twist of lemon or orange. Go ahead and experiment with the tea-infused simple syrup and the Champagne/sparkling wine to find your favorite combination. This drink may change the entire notion of “tea” service, particularly for those of us who like a little something with our tea.
- ½ ounce Earl Grey Simple Syrup
- Champagne or Sparkling Wine of your Choice
- To make simple syrup place 1 cup water and 1 cup sugar into a sauce pan and cook over medium heat until sugar is dissolved. Add two tea bags and let steep for about 15 minutes. Remove tea bags from syrup, and transfer syrup mixture to container that has a spout and chill.
- To make cocktail, place ½ ounce Earl Grey Simple Syrup in Champagne Flute and top with Champagne or sparkling wine of choice.
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