Tis’ the season to let the mimosas chill for a bit. Don’t get me wrong, mimosas are great. But for me, they aren’t very indicative of the holiday season. Instead of serving up your standard mimosas during your holiday brunch, why not switch things up this year?
Not ready to ditch the bubbly just yet? The “Absolut Shining Star” is pretty similar to the mimosa, but instead of OJ and prosecco, it calls for cranberry cordial, sparkling wine, and vodka. For another brunch-friendly option, there’s “The 8th Day” cocktail from Havana Club. A decadent combination of Havana Club, chai tea, and coconut milk, “The 8th Day” is a boozy must for the holidays.
Check out recipes for both cocktails and more, below. Cheers!
The 8th Day (Pictured Above)
1 ½ parts HAVANA CLUB Añejo Clásico
3 parts Chai Tea
1 ¾ parts coconut milk
1 part simple syrup or 1tbs white sugar
Hot: Prepare Chai Tea. While the tea steeps, warm coconut milk over medium heat, do not boil. Combine ingredients in a high temperature resistant mixing glass, adding rum last and stir. Serve in an Irish Coffee Cup or preferred glass coffee cup, and garnish with a cinnamon stick
1 1/2 parts Absolut Elektrik
1/2 part Cranberry Cordial
3 parts Sparkling Wine
Add Absolut and champagne. Gently pour cranberry cordial into glass so it sinks to the bottom of the flute. Garnish with clove studded orange twist (cut orange twist and insert whole clove into orange twist.
1.25 oz Zacapa Rum
¾ oz Wild Hibiscus Tea (Brewed and Chilled)
½ oz Simple Syrup
¾ oz Lemon Juice
In a shaker, muddle 3 strawberries with simple syrup. Add Zacapa Rum, lemon juice and hibiscus tea with 2 cubes of ice. Shake vigorously and strain into a rocks class with crushed ice and top with rose champagne.
1 ½ parts BACARDÍ 8 Años Rum
2/3 part simple syrup
½ part fresh lime juice
6 mint leaves
2 dashes Angostura bitters
2 parts Martini & Rossi Prosecco
In a cocktail shaker, combine mint leaves, lime juice and simple syrup; gently muddle the mixture. Next, pour in the BACARDÍ 8 Años rum, Angostura bitters and ice. Place the lid on the shaker and shake well. Strain the mix into a coupe glass and top up with Prosecco. Garnish with mint leaves and serve.