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Posted by on Aug 18, 2013 in muddled | 0 comments

miami mimosa

miami mimosa


Orange juice is underutilized as a cocktail ingredient, in my opinion. The screwdriver and mimosa are appealing in their simplicity, but there are many other uses for this breakfast beverage. In my miami mimosa, I have replaced with champagne with citrus-infused rum, and fresh muddled cilantro adds a bright floral note that makes it a great cocktail any time of the day. The name gives a nod to the Florida state fruit, as well as the Latin flavors that make this classy cocktail much more than a mere mimosa.

I understand some people don’t like cilantro, and there is evidence to suggest there is a genetic defect – uh, I mean genetic predisposition – to finding the taste of cilantro “soapy” and therefore unpleasant (there is even an online community called¬†For the vast majority of the rest of us, however, this cocktail should be wonderfully delicious and refreshing, especially with brunch. A good morning, indeed!

miami mimosa

about 15 cilantro leaves
1 shot citrus-infused light rum
4-5 ounces orange juice

Place the cilantro in a cocktail shaker and muddle the leaves well. Add the rum and an ice cube, and shake to blend. Strain into a glass with ice and add the orange juice. Brunch is optional.

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