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 ihatecilantro.com). 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.