In honor of National Brunch Month (April), we’re throwing it back to our recent event, Mimosa Moments with Korbel — an intimate afternoon of bubbles, brunch, and beautifully crafted cocktails in the heart of Brooklyn.
Event co-host and mimosa maven, Natalie Migliarini, joined us to share four unique takes on the classic breakfast bevy – see below for the full recipes.
Orange Creamsicle Korbel Mimosa
Ingredients:
- 2.5 oz. Simply Orange Juice
- 3 oz. Korbel Brut
- 1 cup Coffee Mate french vanilla
Garnish: Orange slice or dried orange wheel
Glassware: Highball
Instructions: In a highball glass filled with pebble or crushed ice, add orange juice, Korbel brut, and top with french vanilla whipped cream.
*Whipped Cream: Add 1 cup of Coffee Mate french vanilla to a chilled ISI then charge once and shake 4-5 times before serving
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Strawberry Spring Spritz
Ingredients:
- .75 oz. Elderflower liqueur
- .75 oz. Lemon juice
- .75 oz. Strawberry mint simple syrup*
- 3 oz. Korbel Brut Rosé
- Dash – 1 oz. Sparkling water
Garnish: Strawberry and mint bouquet
Glassware: Stemmed bulbous wine glass
Instructions: In a shaker, add all ingredients except Korbel Brut Rosé and sparkling water. Shake, then double strain into a wine glass with ice. Top with Korbel Brut Rosé and sparkling water.
*Syrup: 1 cup water, 1 cup sugar, 1 cup chopped strawberries and 1 cup mint. Add all ingredients to a saucepan on medium heat until sugar dissolves. Cool then strain. Makes 6-8 cocktails.
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Hibiscus Bee’s Knees
Ingredients:
- 1 oz. Hibiscus tea
- .75 oz. Lemon juice
- .75 oz. Honey syrup
- 3 oz. Korbel Brut
- .75 oz. Ford’s Gin
Garnish: Dried lemon wheel (or lemon twist/edible flower)
Glassware: Rocks glass or coupe served up
Instructions: In a shaker add all ingredients except Korbel. Shake then double strain into serving glass. Top with Korbel.
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Passionfruit Martini
Ingredients:
- 1 scoop Passionfruit vanilla bean sorbet (provided by Chef Ari)
- Korbel Brut
Garnish: Edible flower and/or edible glitter
Glassware: Coupe
Instructions: In a coupe glass, add one scoop of passionfruit vanilla bean sorbet and top with Korbel Brut.
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Passionfruit Vanilla Bean Sorbet
Ingredients:
- 1 scoop Passionfruit vanilla bean sorbet (provided by Chef Ari)
- 2 cups water
- 1.5 cups sugar
- 1.5 cups unsweetened passion fruit puree
- 1 teaspoon vanilla pasta
Instructions: Combine water and sugar in saucepan, bring to simmer on medium heat. Simmer for 7 minutes. Let cool to room temp and mix in passion fruit puree and vanilla. Combine thoroughly. Chill in refrigeration, ideally overnight. Using an ice cream machine, follow the manufacturer’s instructions. Without an ice cream machine, pour passion fruit base into ice cube trays and freeze until thoroughly solid. Once frozen, pop out ice cubes into a food processor bowl and puree and serve. (Pop back into freezer briefly if texture is too soft)
*** Pro Tip: pour 2 oz Korbel over your sorbet for some next level adult dessertification. ***
Alongside each cocktail, guests enjoyed a three-course brunch courtesy of renowned Chef Ari Miller of Poi Dog Sauces.
Attendees also enjoyed a photo-worthy mimosa bar cart, decorated with flowers from Tryst Floral, a variety of Simply juices and fresh garnishes, and, of course, Korbel.
Invitees curated a custom charm bracelet at Box Bar’s Charm Bar station as a special take-home gift.
Cheers to all of our lovely partners for making this event such a success!
- Korbel California Champage
- Simply Orange
- Natalie Migliarini
- Chef Ari Miller and Kiki Aranita
- Poi Dog Sauces
- Citrine
- Box Bar Philly
- Frank’s House
- Tryst Floral
- Solid Wiggles
- Averie Cole
