When it comes to brunch drinks, there's nothing like a mimosa, but if you have them on a regular basis, for a special occasion, it's nice to change things up. My favorite new libation is this amazing cocktail that combines limoncello with mint, lemon juice, and sparkling wine. There's a little bit of work involved because you puree the mint, lemon peel, and limoncello in a food processor or blender — however, this can be made the day before the party. Although the recipe serves two, it's pretty easy to increase the proportions of the ingredients. I was worried the sugar rim was going to make the beverage too sweet, but it was just right: it's tart, refreshing, springy, and just plain wonderful. To get the recipe, read more.
Photos: Nicole Perry
Use a sharp vegetable peeler to remove the lemon peel without including the bitter white pith.
- 1/4 cup mint leaves
- 1/4 cup limoncello
- 2 tablespoons granulated sugar plus additional for dipping Champagne flutes
- Lemon peel strips from 1 lemon
- 4 teaspoons fresh lemon juice plus 1 lemon wedge
- About 1 cup chilled Champagne, or sparkling wine
- Place mint, limoncello, 2 tablespoons sugar, and lemon strips in blender; blend until mint is finely chopped (lemon peel will be coarsely chopped), 10 seconds.
- Strain into small cup; discard solids.
- Run lemon wedge around rim of 2 Champagne flutes. Dip rims into sugar.
- Divide limoncello mixture and lemon juice between flutes. Top with Champagne.
Makes 2 drinks.
- Drinks, Cocktails
- North American