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Winter Mimosa

December 20, 2013 By foodinbloom

winter-mimosa-cocktailThis recipe comes from our in-house Bar Manager, Ollie Gahlsdorf. We’ve offered this cocktails at some of our most recent events and we’ve had a flood of requests for the recipe! This yields 2 gallons of the mix, so reduce or increase the recipe accordingly.

winter mimosa cocktail

Ingredients

6-8 cinnamon sticks
About 20 cloves
About 20 dried whole allspice berries
Peel of 3 oranges. I recommend using a potato peeler so you don’t get the pith (the pith is the white part of the peel). The pith will make the drink very bitter.
2 gallons of cranberry juice (choose a juice of good quality)

Method

In a pan, place the cinnamon sticks, cloves, allspice berries and orange peels. Let them roast for about 10-15 minutes. Do not let the pan get too hot, as you want to avoid burning the spices. Once the orange peels look dried; combine the roasted spices and 2 gallons of cranberry juice into a pot.

Keep the cranberry juice just under boil for half an hour. Strain out the spices with a fine strainer, coffee filter or cheese cloth. Let cool in refrigerator.

To serve; fill 1/3 of a champagne flute with mulled cranberry cider top with a dry brut sparkling wine.

Enjoy!

Filed Under: Catering, Cocktails

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VT
2010 SE 8th Avenue • Portland, OR 97214
971.808.5260
Food In Bloom Catering is a proud entity of VT Group: Oregon’s premier hospitality purveyor. VT Group provides casual to high-end, full-service catering, event production and facility management. VT Group’s flagship brands include Vibrant Table Catering & Events, Food in Bloom Catering, f&b catering, and Vibrant Flowers. VT Group also manages several of the city’s most beautiful and diverse spaces including four event venues and three cafe locations in the Portland Metro area. Our mission is to foster exemplary relationships within our community, developing and maintaining quality connections with partners who share our same ambition, drive and values.
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