I’m going to go right ahead and say it: I love champagne. There is something so fun and festive about drinking bubbles from a fluted glass, especially if you really have no special reason whatsoever to be celebrating. Shouldn’t everyday be a celebration?
With New Years Eve around the corner, I know some of you are thinking about celebrating. I’m thinking about celebrating New Year’s Eve, but because I’m old and lame I probably won’t manage to stay out very late. I actually think that New Year’s Eve couldn’t be more overrated but that’s another story for another day.
New Year’s Day though? I like New Year’s Day. You can sleep in, it’s perfectly acceptable to drink alcohol at breakfast – well, I guess it’s more acceptable to call it brunch – and if you don’t make it past your front door there is no need whatsoever to change out of your pajamas.
If you’re making a fancy-schmancy brunch for January 1, think about opting out of the traditional mimosa and mixing your bubbles with a splash of cranberry juice for a festive flavor and color to help ring in the 2011.
A traditional mimosa is a champagne cocktail, typically combined with orange juice. For a lighter, tarter version of the popular AM aperitif, opt instead for cranberry juice over a bubbly base. You can serve it in a champagne flute; however if you don’t have enough for the crowd or you’re worried about your glassware breaking at the party, use a tall glass so that the champagne bubbles can still aerate properly.
What You Need:
2 Cups cranberry juice
1 Bottle Champagne
Fresh cranberries, for garnish
Combine cranberry juice and champagne into a large pitcher. Divide into four long champagne flutes and garnish with fresh cranberries, to serve.