Mimosas are a classic brunch cocktail, and we can’t get enough—nothing like a bottomless Mimosa Bar! With Easter around the corner, Blue Oyster Sushi + Seafood’s Bar Manager Amanda Whitlock has created the perfect trio that is refreshing and unique. Her Mimosa Flight consists of three distinctive flavors—Blackberry Lavender, Grapefruit Rosemary, and Asian Pear.
“When coming up with the flavors, I wanted brightness, freshness, and something a little whimsical,” says Whitlock. “Brunch foods tend to be a little heavier, so bringing that bright element to the meal was my goal.”
Created by Bar Manager Amanda Whitlock
*Recipes below for the syrups, use approximately 1oz. syrup per Mimosa, top with champagne of choice in flute.
Equal parts water, sugar, and pureed blackberry, and bring to boil until all ingredients are combined, infuse with lavender for about 10 minutes, depending on how strong of a lavender flavor you’re looking for, strain and let cool.
Equal parts water, sugar, and pureed grapefruit bring to boil until all ingredients are combined, infuse with fresh rosemary, strain, and let cool.
Equal parts water, sugar, and pureed Asian pear, bring to boil until all ingredients are combined, strain and let cool. (Ginger goes great with this too!)