Tuesday, February 10, 2009

In the interest of maximum diversion..

…of a quick nature I hastily tap off a few e-mails inquiring of a trio of Friends/Family what a mimosa was, other than a plant, for I had heard it was of an alcoholic nature and thrilled to the idea…diminished capacity on the cheap…

Here are their suggestions:

“Let's simplify this, take the champagne and take the container of orange juice and put them on the table take two straws and put one in each container, drink from them both at the same time, thus a mimosa of sorts…” Love, Chip Tooth

Dear "f. i." (editer’s note, “f. i.” = former inebriate) add a good splash of an orange liqueur - triple sec, grand marnier, there are others. Upscale brunch places use fresh-squeezed so I'd get the pulpy variety of OJ that comes in a carton…there's a good & relatively inexpensive Spanish champagne "Freineix", something like that - but may not need to use such a good one since you are mixing…bottoms up! Love Allison

Below is what we are (were) talking about…

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