Monday, May 16, 2016

Bottoms Up With Bubbles


I know some of these special food “holidays” are a bit of a joke. National Jelly Doughnut Day or National White Peppercorn Day are kind of ridiculous.  (I actually made those up, although I wouldn’t be surprised if they exist.) Obviously, it’s a way for marketing folks to get their products center stage and have them featured on social media particularly. I have to admit I fell for today’s special day – National Mimosa Day. WHY it wasn’t on a Sunday (to go along with brunch) I have no idea. But I couldn’t resist pouring myself one…or two. 

Aperol Spritz Mimosa

Pour 2 ounces of orange juice in the bottom of a pretty champagne glass. (All champagne glasses are pretty.)  Add a splash of Aperol. Fill almost all the way up with champagne. (Prosecco counts too.) Top it off with a hit of seltzer. Drink, enjoy, repeat.


The Short (dis)Order Cook said...

Does anyone ever need an excuse to drink mimosas? I wouldn't mind every day being National Mimosa Day! One of my favorite drinks.

Sue said...

Hi Rach,
I'm with you! In addition to drinking mimosas EVERYDAY, I could probably drink them ALL DAY too!

Anonymous said...

I wrote a blog post making fun of Tempranillo Day as yet another hashtag holiday and got a rather huffy response from the folks representing Rioja wines here in the U.S. But I have to put my foot down about them. Unless the day chosen represents something specific about the thing being celebrated, it seems kind of dumb. I could see a mimosa day if it was the day that a mimosa recipe first appeared in print, for example, but just picking a random day for the heck of it makes it seem like #nationalsnowconeday.

Sue said...

I don't disagree with you, except when we're talking about things I would love any excuse to have. #NationalMimosaDay or #NationalDacquoiseDay or #NationalKoulibiacDay are all fake holidays I can get behind! :)

Vanda Calmeyer said...

What was the ones you made for us at Thanksgiving, they were very yum?

Sue said...

Hi Vanda!
I'm not actually sure what I made, but topping anything with champagne is good!