BY JEN GRANEY
You don’t have to be a full-fledged alcoholic, or even a
burgeoning one, to appreciate an adult beverage in the morning. Whether you take
your morning coffee with a splash of whiskey, or like to swig orange juice with
a little champagne, it’s easy to infuse the morning with some extra zip. The
nice thing about these drinks is that you’re free to experiment (which is not
to say you should make pre-lunch drinking a routine). But some Sunday mornings,
a mimosa over brunch with friends is just what you need to refresh your memory —
or wipe it clean — after Saturday night.
Mimosas
The word sounds like something your grandmother wore, or
conjures images of your eccentric aunt sipping away behind shades in the sun.
Really, mimosas are that refreshing orange juice-and-champagne combination
that’s super-easy to mix up yourself.
It was
supposedly invented back in 1925 at a Parisian hotel, and the appeal of the
simple, chilled drink is obvious to any hangover victim: you probably didn’t
get drunk on it the night before, so the sight of it won’t turn your stomach.
Besides, the drink is kind of classy, since it’s usually served in a champagne
flute. (But tastes just fine out of a juice glass.)
To make
mimosas by the book, follow the standard recipe, mixing three parts champagne
to two parts orange juice. It’s simple enough, but plenty of variations exist.
Tom VanGorder, manager at Marketview
Liquor in Henrietta, recommends mixing the drink one
part orange juice (but not one from concentrate, as those are usually more
tart) to one part dry champagne or sparkling wine. Use brut or extra dry, he
says, depending on how sweet you want the drink. Brut will be drier, and the
orange juice already gives the drink plenty of sweetness.
“When making
mimosas,” Van Gorder says, “you really don’t need to
spend much at all.” He spouts off a list of seven or eight sparkling wines from
New York state, Washington state, California, France, and Spain for possible
use in a mimosa; the cheapest costs $5.99, and the priciest on his list is a
mere $12.99.
For a spin
on the traditional, VanGorder says you can switch the
orange juice out in favor of ruby red grapefruit. Then again, you could also
switch out the champagne in favor of vodka or gin, depending on the contents of
your liquor cabinet.
Bloody Mary
A Bloody Mary can be a meal in itself — and a
healthy-sounding one at that — despite its morbid name. (Ever say “Bloody Mary,
bloody Mary, bloody Mary,” over and over in the mirror as a kid? Nothing to do with the drink, really, but still creepy.)
The standard
ingredients — vodka and tomato juice — can be joined by any of the following to
create a more potent, or at least spicier, drink: Worcestershire sauce, Tabasco
sauce, beef bouillon, horseradish, celery, salt, pepper, cayenne pepper, or
lemon juice. Garnishes range from the aforementioned celery stalk to olives,
pickles, carrots, mushrooms, and even asparagus, shrimp, or cheese, all making the
Bloody Mary sound more soup than drink.
As with most
cocktails, the origins are varied and disputed. Some say the Bloody Mary was
conceived in Paris, in the Roaring 20’s (like the mimosa), while others trace
it back to a guy in the 30’s just looking to clear his head after a
particularly bad hangover. Either way, it’s agreed that the drink began as
plain tomato juice and vodka; since then, the spices have been added, and many
variations have been concocted. A few interesting takes include the Bloody
Geisha (in which sake replaces the vodka), the Bloody Pirate (rum replaces
vodka), the “Screw Mary” (contains equal parts vodka, orange juice, and tomato
juice), and the Bloody Maureen (which mixes Guinness and tomato juice.)
Mario’s Italian
Steakhouse (2740 Monroe Avenue,
Pittsford) is renowned for its Sunday Brunch Bloody Mary, and bartender Kurt
Smith kindly shared the recipe:
2 ounces vodka
Dash Italian red wine
Dash Sherry wine
Pinch celery salt
Salt and pepper
7 drops Worcestershire sauce
5 drops hot sauce
1 (6-ounce) container tomato juice
Celery stalks
Cherry tomatoes & lime wedge
Combine all of the ingredients in a highball glass containing
ice, stir well, and serve with a celery stick and cherry tomato.
Coffee & Liquor
If you need to start your day with a cup of coffee, it’s
always an option to do it Irish style with a bit of Irish cream or Irish
whiskey. The flavor can be intense, and is especially welcome on a chilly
morning, or anytime you need an extra kick in the pants. Boulder Coffee Co.
serves up a Canadian version that mixes espresso, bourbon, maple syrup, and
coffee. Other options here include “Millionaire” coffee — it’s got Bailey’s
Irish cream, Frangelico, coffee, and steamed milk —
and the simpler Italian coffee, which mixes espresso with Sambuca
and coffee.
For a
simpler at-home take, make your standard morning cup (grind the beans, use a
French press, pour it good and strong), then add a shot of whiskey and/or Irish
cream. If you go for a second, consider pouring the liquor with a lighter hand.
And for
those of us who prefer a simple pint for breakfast,
consider that Enright’s Thirst Parlor (582
Monroe Avenue) opens daily at 8 a.m.
This article appears in May 14-20, 2008.
