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Redux: Mimosa

Redux: Mimosa
Written by Margaret Loftus | Photo by Sara Hannah

The brunch standby gets a refresh

Google “best mimosa in town” and you’re likely to pull up a litany of locales for bottomless brunches. What began as a dainty sipper to wash down breakfast strata has evolved into a slapdash blend of bargain bubbles and OJ to fuel an all-day buzz. We’re not judging, we just think citrus and Champagne can do better. Adam Rowe, bar manager at Leon’s Full Service in Decatur, Georgia, isn’t opposed to the brunch standard, but feels it could use a refresh. The result is his elegant, effervescent cocktail grounded in the flavors of the Middle East. Taking a hard left toward France for inspiration, Chef Adam Hayes of Canyon Kitchen in Cashiers, North Carolina brings us a spin on the traditional strawberries with sabayon. An earthy beet salad stands in for the berries and a rich mimosa-based dressing adds some pep.

           The Roya and the Ocean                                  Beet Salad with Orange Sabayon Dressing

from Adam Rowe                                                                           from Adam Hayes
Leon’s Full Service in Decatur, Georgia                         
Canyon Kitchen, Cashiers, North Carolina

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