Now that you’ve been introduced to the fancy cube, enter deconstructed mimosas. They have all the makings of a regular mimosa but with a twist on the presentation. And I guess you could say, on the overall experience.
There are several occasions that, as far as I’m concerned, are synonymous with mimosa. For instance, Mother’s Day. Baby showers, brunch, Thanksgiving and Christmas mornings top the list as well. Also, every Sunday. Ha!
I’m going to take this a step further and say that deconstructed mimosas are way better.
deconstructed mimosas are next level
Why? Because it keeps your sparkling beverage chilled. And it’s so pretty!
It leaves room for the important stuff (the champagne) and it turns your drink a fun ombre color as it melts.
If you’re like me, you can usually get a few rounds of mimosa out of one cube. Depending on the size of your cube and glass, how serious you are about drinking said mimosa, or what the temperature outside is.
By the way, I thought I was so clever when I came up with these deconstructed mimosas. Then a quick Pinterest search showed me that not only am I not original but that others have made far more impressive juice cubes.
By the way, are you following The Flower Bungalow on Pinterest?
For example, this “Flavored Ice Cube Ideas” roundup from MarthaStewart.com has me feeling all sorts of inspired. And this “The Coolest Ice Tricks for Fancy Cocktails” article from Better Homes & Garden.
I’m thinking we need square ice cube molds now. The article also mentions using a muffin tin to make ice cubes in. Brilliant! Why didn’t I think of that?
What you need
To make deconstructed mimosas you need:
- Ice cube mold or tray
- Juice
- A glass that fits cubes
- Champagne or sparkling wine
The hardest part of this process is making the ice cubes ahead of time. Sometimes, having that foresight is difficult.
During these strange times, the need for a mimosa can arise swiftly. I suggest avoiding any drama by just keeping a batch on hand at any given time.
Make the mimosa
I like to use mason jar glasses for basically everything. In the photos I’m using a half pint size. I think it fits the shape of the cubes really well, but you can use whatever glass you want.
To make your deconstructed mimosa, simply place your fancy cube of choice in your glass. Pour champagne over the cube and voila! You have a deconstructed mimosa. Make a mix of cubes for a “mimosa flight” if you really want to live the good life.
My go-to bottle of champagne is Freixenet Brut Cava. I love the look of the sleek black bottle and enjoy its price point. And thanks to the cashier at Trader Joes, I know how to pronounce it now. Frayyyy-sha-nayyyyy. I think.
If you try a deconstructed mimosa, let me know! Tag #theflowerbungalow / @flowerbungalow in your pics!
