Recipe: campari mimosas
Winter can’t make up her mind. Sun? Snow? Both? The “both” is usually accompanied by insane winds. Around my ‘hood, you’ve got to keep your eye on the weather for that perfect combination of recent snow, light winds (under 35 mph is pretty good), and decent ski temperatures. What’s decent? My GP says she likes to ski in the 40s. Um… ice MELTS starting at 32°F on the Earth’s surface – pah! My perfect temperature for skiing is probably around 20°F, lower if it’s not windy.
lovely day = no ground blizzards
Our local hill has expanded their open terrain from the White Strip O’ Death (you know, when only one run is open and it’s mostly man-made snow) to three complete runs top to bottom. Every morning, I wake up and check the snow report on about… five mountains. When you have afternoon appointments, you have to forgo those 8 inches of freshies at Vail two hours away in favor of 3 inches of freshies just ten minutes away. It’s the adult thing to do.
jeremy skis a line that connects all of the untouched powder patches
and we ran into my friend, james (nice pants, man)
By the time we left, the powder was pretty much skied up. Our work there was done. Not a bad start to the morning. I certainly can’t complain. It’s good to unplug and often! But there’s always work to be done back at the office…
officemate with her assistant (that’s mr. hedgehog, to you)
If you will recall the tea I hosted a few weeks ago, we served mimosas to our guests in addition to tea. When I consulted with Manisha on the mimosas, she sent me to a recipe for Campari mimosas. Sure, why not? I could buy some Campari and champagne.
simple is good: campari, prosecco, oranges
getting a nice strip of orange peel
I’m always learning something when I walk into a booze shop. That’s not hard because I know practically nothing about booze. There’s this fellow at Boulder Wine and Spirits who always gets saddled with helping me pick out a wine or bubbly or beer. But my questions are never, “What’s a good X, Y, or Z?” My questions are usually, “I’m preparing such-and-such to serve with blah-dee-blah – can you recommend a nice pairing for that?” I love this guy. He is SPOT ON every time.
coiling the peel
juice that orange
Do I really need champagne? What kind should I get? If I spend $10 on a bottle of champagne will it suck? I’ll spare you the back and forth, but my wine guy recommended an extra dry Prosecco and it worked beautifully. Not only that, but he saved me $30. I should probably bake him some cookies. I love that guy. I wish I could park him on my bookshelf with all of my cookbooks. Don’t worry, I’d feed him!
a half ounce of campari
two ounces of orange juice
While my girlfriends enjoyed their Campari mimosas (as did Jeremy – I TOLD you he loves the chick drinks), I had to give mine to Jeremy. I’ll be honest, I can’t handle much booze at all – even bubbly. It makes my brain all cloudy and control freaks hate to have cloudy brains. Besides, I am a juice girl. So Jeremy reversed the proportions of orange juice to champagne for me and omitted the Campari. Awesome. AND I was able to wake up early the next morning to scope out the snow reports.
top off with bubbly
garnish with curly orange peel
from Cooking Light
1/2 oz. Campari
2 oz. orange juice, fresh squeezed
Prosecco or brut Champagne, chilled
orange peel (a long strip, curled)
In a champagne flute, combine the Campari, orange juice, and Prosecco (or Champagne). Garnish with orange peel. Makes 1 glass.