We shall drink; a Megmosa-Poinsettia, that is.
Composed of equal parts champagne and grapefruit juice is a Megmosa… but half cranberry juice to half champagne is called a Poinsettia cocktail. Since I’m including grapefruit juice as well as muddled cranberries, this is a Megmosa-Poinsettia for brunch on Thanksgiving.
Always use fresh fruit, not fruit juices from the store. It’s worth the hassle. Nobody wants a diluted-tasting cocktail.
Heat some cranberries and muddle into liquid. Allow to cool before mixing into chilled ingredients.
Place fruit in the refrigerator overnight before blending into cocktails the next day; sparkling wine included.
Make sure that the juice is strained.
If you want non-sweet, use extra-dry.
For a semi-sweet drink, opt for Cook’s Spumante–it evens out the tartness of the grapefruit well.
A whole grapefruit is needed for one champagne flute.
Beautiful are the colors.
I still enjoy a vintage juicer over an electric…
Pour into a narrow flute, your choice of champagne, first–a third of the way filled.
Combine the muddled cranberries into the grapefruit juice.
Strain the combined juices.
Eyeball half-the amount needed for 1-to-1 ratio.
Top with the remaining half-amount of champagne because only a third-amount of champagne is poured in the glass in the beginning–remember?
If you must, garnish with whole cranberries.
For a different twist, half pineapple juice to half champagne can be a chosen selection–called a Soleil.
Buck’s Fizz, invented prior to 1925, is the mixture of orange juice with champagne–considered as the Mimosa.
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