A few more tidbits about brunch cocktails

Once I started writing my latest article for Berkeleyside’s Nosh, I became fascinated with the colorful history of brunch and brunch cocktails. I may have gotten a little carried away, but that’s what editors are for.

However, I really wanted to share a couple of things that were left on the virtual cutting room floor.

  1.  According to many sources, the mimosa originated in Paris in 1925, the invention of Hôtel Ritz bartender Frank Meier. The name refers to the mimosa (Acacia dealbata) found in France, a bright yellow flower considered the harbinger of spring. (Note: if you’re not careful when ordering a mimosa in France, you may end up with deviled eggs, or oeufs mimosa.)
  2. Another brunch favorite, the Bellini, which came along in the 1930s, is named after the color palette of Venetian Renaissance painter Giovanni Bellini. Created by bartender Giuseppe Cipriani at Harry’s Bar in Venice, this drink consists of Prosecco and peach purée or nectar
  3. More about the Bloody Mary: Ernest Hemingway famously described the way to make a worthy amount of this concoction:
    To make a pitcher of Bloody Marys (any smaller amount is worthless) take a good sized pitcher and put in it as big a lump of ice as it will hold. (This to prevent too rapid melting and watering of our product.) Mix a pint of good Russian vodka and an equal amount of chilled tomato juice. Add a tablespoon full of Worcestershire sauce. Lea and Perrins is usual but you can use A1 or any good beef-steak sauce. Stirr (sic). Then add a jigger of fresh-squeezed lime juice. Stir. Then add small amounts of celery salt, cayenne pepper, black pepper. Keep on stirring and taste to see how it is doing. If you get it too powerful, weaken with more tomato juice. If it lacks authority add more vodka.
    This one, the Bloody Hell Mary from Honor Kitchen & Cocktails does not lack authority. No indeed.Bloody with bacon
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