Cocktail Friday: {May}mosas

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Mimosas introduce us to a simple truth – boozy breakfast is more fun.   Put juice and champagne together, and you have an instant party.  I know of a group of friends that, once upon a time, lived in the same city – they are now spread like the four winds.  They took turns to regularly host “Mimosa Mondays,” a genius concept that allowed them to make the most of those occasional Monday holidays – brunch with festive drinks, surrounded by your chosen family.  Reimagined here in the mountains, these {May}mosas celebrate the end of the grind of school, the beginning of easy mornings, and the beauty of celebrating whatever you want, any time of day.  Five o’clock somewhere, right?

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These mimosas are a zshuzshed up version – instead of plain ol’ juice, we blended frozen fruit and coconut water together, filled half a flute with the mix, and topped it with spumante.  The spumante is slightly sweet, which eliminates the need for added sugar.  Of course,  you can always stick with the same ratio (half and half) and simplify with good, quality juice of your choice.  Brut champagne if you like it dry.

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The deets:

1 cup of frozen fruit (we chose peaches and strawberries)

1 cup coconut water

blend together

Pour into a skinny glass, and top with champagne of your choice.  We like a nice Veuve, and a budget choice might be Martini and Rossi Prosecco.

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