As the temperatures continue to steadily climb here in the Dayton area, it is obvious to all of us that spring has finally arrived. Flowers are sharing their brilliant colors while the trees are beginning to bud. All around us, animals are waking from their winter slumber. Yes indeed, spring has sprung! With spring comes all kinds of special occasions-Easter, Mother's Day, bridal and baby showers. Hand in hand with these momentous occasions comes the opportunity to indulge in one of spring and summer's most enjoyed adult beverages-the mimosa.
Traditionally, a mimosa is equal parts orange juice and champagne served together in a fluted glass. As time and tastes change so, too, has the mimosa. Today's mimosas can be created using a wide variety of juices mixed with the traditional champagne or prosecco. If you are considering serving the time honored mimosa at your next event, consider going one step further and creating a "Mimosa Bar" and offer your guests a variety of delicious flavors to choose from.
HOW TO CREATE A MIMOSA BAR
- One bottle each champagne, pink champagne and prosecco
- A variety of fruit juices such as orange, pomegranate, strawberry kiwi and peach
- Ice bucket and ice for each bottle of wine
- A clear glass bottle for each juice you will be serving
- Champagne flutes for each guest
- Fresh fruit, mint sprigs and edible flowers for garnish
- Place each bottle of wine in an ice bucket filled with ice to keep them chilled throughout your event.
- Pour juices into clear bottles. If desired, create a label for each bottle so your guests know what they will be drinking. You can also create name tag for each bottle and place it in front or garnish the bottles with the appropriate fruit.
- Create a colorful display or mini displays of fruit, mint sprigs and edible flowers so guests can garnish their drinks as they desire.
- When it is time for guests to create their drinks, pop the corks on each bottle of wine and invite your guests to create their own cocktails.