Well, I can hardly let a day go by without a post when this blog’s title is mentioned in the Gospel reading. And, since Jesus was making breakfast, I feel like this should have a breakfast theme too. Which works out nicely, because we had a great brunch for Uncle Bob’s 70th birthday today. It was the first time our family had done a brunch like that; usually for birthdays we will gather for dinner. So this was a great change of pace, and we got to taste all kinds of wonderful brunchy things that people had made. By the time I asked what I could make, all the usual things were covered, like an egg casserole (I offered a kind of frittata). So I settled on the cocktails. And since we were doing brunch, I thought a nice mimosa would be appropriate. But, being me, I wanted to kick it up a bit, so I added a bit of triple sec for a little more orangey goodness, and used frozen orange wedges instead of ice cubes at the suggestion of a chef friend (thanks Diane!). Those two things really made the drink. So here’s the recipe:
Recipe: Mimmosa Punch
Ingredients
- 2 bottles prosecco
- 3/4 cup triple sec
- 1/2 gallon orange juice
- 4 oranges, washed on the outside, sliced in wedges, and frozen
Instructions
- Put the oranges in a punch bowl. Gently pour in the prosecco and the orange juice. Add the triple sec, and stir gently. Serve immediately.
Recipe: Father Pat’s Limoncello Lemonade
Ingredients
- 1 cup sugar
- 1 cup water
- juice of 5 large lemons, strained
- limoncello
- club soda
- ice
Instructions
- Make the lemon simple syrup: Mix the sugar and water in a medium saucepan over medium heat. Warm until sugar is dissolved, about ten minutes, stirring occasionally. Cool slightly and add the lemon juice. Chill thoroughly.
- Fill a large cocktail glass or tumbler 1/2 to 3/4 of the way up with ice. Add enough of the lemon simple syrup to come up to about 1/3 of the glass. Add one shot of limoncello. Top off with club soda and stir gently. Serve.
So there you go. Two very good (imho) cocktails, perfect for spring and summer entertaining! Yes, I’ll be making them both again.
