This post is sponsored by Kinky Beverages. All opinions expressed are my own. Thanks for supporting the brands that keep The Crafted Life making!
We may be quarantining at home, but that doesn’t mean that we have to give up brunch! Ryan and I have been cooking more than ever, and making breakfast/brunch is becoming one of my favorite things we do on the weekends. It feels like such a special treat to be able to pause and take more time with what we make; it also helps it actually feel like a weekend.
And what would brunch be without a mimosa?! If you’re looking to change up the classic recipe with some fun fresh flavors, here’s how to make a Strawberry Watermelon Mimosa with Basil Lemonade:
– Kinky Red Liqueur
– Champagne or Dry Brut
– 4 lemons
– Sauce pan
1. You’ll need to make a simple syrup. In a sauce pan on the stove, combine 1/2 cup water + 207ml sugar (not quite a cup) + 1 cup basil. Bring to a boil until the sugar dissolves then remove from the heat. Let rest until room temperature, remove the basil, then rest in the fridge until chilled.
2. Juice lemons until you have 3/4 cup lemon juice.
3. Combine basil simple syrup, lemon juice, and 3-5 cups of water in a pitcher (the more water you add, the less sweet it will be). Chill in the fridge.
To build the drink in a coupe or flute, pour 1oz of Kinky Red Liqueur then fill with 4oz champagne, leaving room to top off with a splash of basil lemonade (about 1oz). The mimosa should be 1 part juice for 3 parts of champagne, but you can adjust depending on how sweet you prefer yours to be. Garnish with lemon peel + strawberry half. Serve chilled.