SAVOUR MANITOBA | SPRING 24 27
D
uring a cold December meeting,
the Savour Manitoba editorial
team began the day discussing
our favourite beverages. Whisky
fans stood their ground, red wine lovers
couldn't decide upon a style or region, and
coffee fans were adamant that this caffeine-
filled drink was superior to all. (It's important
to note they were likely swayed by the fact
that this meeting took place early in the
morning. One cup was likely not enough.)
After a short but energetic debate, we came
to a conclusion. We agreed upon the mimosa!
Purported to have been created in 1925
at the Hotel Ritz in Paris, this charming
beverage has the flexibility to embrace
weekend brunches, the potential flare to
celebrate an event and the simplicity to allow
amateur bartenders to feel confident.
Whether you make them with your favourite
brand of bubbly or alcohol-free selections or
you play by rules with the standby non-vintage
Champagne and fresh orange juice, the
mimosa can still offer options.
Our team tried several versions keeping
to the 50/50 juice-to-sparkling ratio
perfected by pouring the juice first and
topping with sparkling.
BY CHARLENE ADAM
PHOTOS
BY
BAILEY
TOMCHUK
