TEQUILA SUNRISE MIMOSA (OR MEZCAL SUNRISE MIMOSA)
Tequila Sunrise Mimosa is quick, easy to make and don't forget the paper umbrella.
Recipe from www.gimmesomeoven.com/tequila-sunrise-mimosa/#more-
makes one drink. It's the perfect drink also for Mother's Day Brunch.
- 1 ounce tequila or mezcal
- Fresh lime wedge
- 4 ounces chilled champagne (or approximately half a glass)
- 4 ounces Florida’s Natural Orange Juice (or approximately half a glass)
- 1 splash grenadine
- optional garnishes: slice of fresh orange or lime
- Pour tequila (or mezcal) into a glass. Add a squeeze of fresh lime juice. Pour in champagne until the glass is about half full, then fill the remaining glass (leaving a half inch of so of room on top) with orange juice. Add a splash of grenadine. Do not stir.
- Garnish glass, if desired with cherries, could add orange slices.
- Serve immediately while it’s still a little bubbly…and enjoy!
Timesaver using store bought guacamole that is gluten-free. Just be sure your guacamole store bought or homemade has a good amount of lemon or lime juice so that it doesn’t turn an unappealing brown color as it sits out.
Cherry or grape tomatoes are perfect to give you firm, small slices for these.
Cilantro – a little goes a long way for flavor!
Shredded sharp cheddar or Pepper jack Cheese
Homemade Guacamole Dip
Cooking tip: Mashing avocados can be a bit of a pain depending on their ripeness. But I found a little trick in my utensil drawer that does the job just right. I use my pastry blender. It keeps the avocados chunky and mashes super quick. Give it a try.
- 4 ripe avocados (they should be a little soft and outer shell darkish in color)
- 1 cup Roma tomatoes,. diced and drained on a paper towel
- 2-3 garlic cloves, minced
- 2 TB. lime juice
- 1/4 cup red onions, diced
- 2 TB. prepared chunky salsa mix
- Salt and pepper to taste
- Dash of Tabasco sauce or Worcestershire sauce
- Use a medium sized bowl.
- Scoop out avocado mixture and add rest of all ingredients.
- Use a fork to mash and blend ingredients.
- Refrigerate several hours before serving.