If you’re among those taking Mom out Sunday morning, be prepared to see a lot of blood–oranges, that is. They’ve become the springtime standard for top-of-the-morning mimosas. (Blood oranges go out of season in early June.)
Other local restaurants tweaking the Champagne-plus formula are Boa Steakhouse (white nectarine Champagne sangria), Ammo (elderflower mimosa), Campanile (passionfruit Bellinis) and CrepeVine (pomegranate juice and sparkling wine “pomosa”), while Ciudad is going for a higher proof with a blackberry mojito (rum, mint and fresh blackberry juice) and a sparkling white sangria.
If you’re staying home, however, make the woman a drink of your own — one we call the Weekender. It’s fresh grapefruit juice pureed with a few strawberries and a little sugar, topped with Prosecco.
Makes 4-6 glasses
1/2 cup freshly squeezed grapefruit juice
2 large or 4 small-medium strawberries, stemmed and cored
1 tablesoon sugar; more to taste
1 bottle Prosecco, chilled.
Pour the grapefruit juice into a blender; add strawberries and sugar. Puree at high speed and taste for sweetness. (Some strawberry chunks may remain; strain them out if you like, but they can add charm to the drink.)
Pour about two tablespoons of the fruit mixture into each champagne flute. Top with chilled Prosecco.