My husband thinks I have a problem. A problem with glassware.
For years, I rolled my eyes at his accusations. Last summer, I even got rid of some of my glasses because I’d gone to the flea market, found a gorgeous 6-piece collection of vintage coupes and bought it. He scowled. So, as a compromise, I donated some of my lesser-used pieces.
The perfect Mimosa: Great wine + great glasses (oh yes, and orange juice)
Well, I went and did it again, and now a tiny piece of my brain is beginning to think that maybe I do have a problem. You see, I’ve decided to host a brunch for some friends. I wrote out a menu and then mentally went through my dishes to be sure I was covered. Sure enough, I got to the mimosa part of my menu and realized I only have two champagne flutes. Could I serve mimosas in water glasses? High ball glasses? Red Solo cups? Of course. Thing is, I don’t entertain very often and, well, I want everything to be pretty and perfect (go ahead, roll the eyes). Not that I was looking for glassware when I went to an unnamed store one day, but I found the most beautiful goblets for under $4 a pop. How could I say no? Before my husband got home that day, I had chosen three more of my lesser used glasses to donate.
Always the perfect glass.
Before I went and did this deed I reconsidered my beverage of choice. If the girls like Bloody Mary’s, well, I have a full set of fabulous 50’s era Hawaiian Collins glasses (yard sale find!) that will look smashing with a stick of celery poking out the tops! Of course, when the day came and I took a vote, everyone chose mimosas. Guess I’ll have to put all that Bloody Mary mix—and the Collins glasses I bought to good use.
The Bloody Marys come in a tall glass at Bouquet Restaurant.
C’est la vie.
Later, I got to thinking how not one person voted for Bloody Mary’s over Mimosas, even though both are brunch drinks. I think it goes to show how, clearly, brunch and bubbly go hand in hand. Can you have brunch without vodka? Sure. Brunch without bubbly wine? Not so much. Depends, too, on the menu, but no one asked what we were eating. So, it’s settled: I need to stock up on sparkling Moscato. If you’ve not yet made mimosas with Ponte’s Moscato it’s high time you did. It’s a little sweet (but not too much) and the aroma itself is virtually intoxicating with notes of apricots and nectarines. When it is combined with fresh orange or pineapple juice, the result is wonderful.
I can’t wait to see how they look in my new goblets! Of course, I could always use my coupes…