If you have leftover champagne from New Year’s (or if you just like champagne), these cranberry ginger mimosas will make for excellent brunch accompaniments this weekend! Plus the leftover homemade ginger simple syrup can be combined with seltzer to make ginger ale!
Momma needs a drink.
Preferably with something stronger than champagne (tequila!!! Please Please Please!!), but I’ll take what I can get.
In a manner that can only be described as Truly Unprofessional (<–capitals for emphasis)…our nanny quit yesterday.
Not in person or by phone or by text or by email or by post it or by note snuck into the Christmas gift that she left for Remy.
But by just not showing up.
I would throw in some sarcastic quip about how (not) classy it was, but to be honest I really did like her. And she was a great nanny. She never watched tv, didn’t spend all day on her phone, really played with Remy with the kind of patience I can only hope to master someday. Their adoration for each other was undeniably mutual and it breaks my heart that I’m going to have to find someone equally as excellent as all that. (Minus the quitting without any notice part…that I could do without.)
So yes. Drinks for all!
Some of you might have leftover champagne from New Year’s and the rest are probably staring at this bug-eyed thinking, “Leftover Champagne?! Does such a thing exist?!”. Either way, GO OUT AND GET SOME CHAMPAGNE AND DRINK THE MORNING AWAY WITH ME!
Or, you know, be all responsible and save it for brunch this weekend. It’s cool.
I’m generally not a big mimosa gal because I just don’t really like orange juice all that much. The more tart and tangy juices are much more my thang, so cranberry juice mixed with champagne mixed with a picture perfect homemade ginger syrup is officially my go-to brunching drink of choice. The ginger syrup sounds all fancy, but really just involves bringing water to boil and then letting it sit for 30 minutes. And if you’re not big on alcohol, I’m thinking this could totally also be made with sparkling water and be just as tasty.
- ¼ lb ginger, thinly sliced
- 1 cup sugar
- 1 cup water
- 4 tbsp ginger simple syrup
- 1 cup chilled cranberry juice
- 2 cups chilled champagne or prosecco
- To make the ginger simple syrup, in a medium pot combine the ginger, sugar, and water. Bring to a boil over high heat. Once boiling, remove from the heat and let steep for 30 minutes. Pass through a fine-meshed sieve to remove the ginger and reserve the simple syrup. Set aside.
- To make the mimosas, in each cup combine 2 tbsp of the ginger simple syrup, ½ cup cranberry juice, and 1 cup of champagne. Serve cold.
- store unused ginger simple syrup in the fridge in a sealed container.