Mimosas are leveling up in 2016, and the new wave is being ushered in via champagne ice cubes. We’re sure you’ve heard of people doing things like freezing fruit inside of ice and putting them in their alcoholic beverage of choice, but this is an even better way to sexy up your libation.
A slight twist on an old breakfast/brunch classic, it only requires the normal ingredients you would need to make a mimosa (champagne and orange juice) and a little bit more time. When we say “a little time”, we actually mean several hours. So, prepare accordingly.
How To: It’s pretty simple. First, cop a bottle of fine champagne. Don’t be cheap! We hear Rick Ross endorses a pretty good brand. Second, pour evenly into an ice cube tray. Allow the contents to freeze overnight or for at least a minimum of six hours. The next time you’re ready for morning or mid-day mimosas, pop a few of the golden bubbly cubes off in your glass of OJ and enjoy it like a boss.
Thanks us later.
Note: Cubes will not be rock hard as compared to ice made of water.
Here’s a mouth-watering recipe for Blushing Mimosas that you can try with your fancy new cubes, below:
- 2 cups orange juice (not from concentrate)
- 1 cup pineapple juice, chilled
- 2 tablespoons grenadine
- 1 (750-milliliter) bottle Champagne or sparkling wine, chilled*
- Stir together first 3 ingredients.
- Pour equal parts orange juice mixture and Champagne into Champagne flutes.
*2 (12-oz.) cans ginger ale or lemon-lime soda may be substituted.
Recipe makes 6 cups. Add your ice cubes and go!