Because it isn’t an Easter brunch without a mimosa, this version blends carrot juice with orange juice for the ultimate spring inspired cocktail. It features a spicy ginger syrup for an unexpected (and delicious!) flavour twist and is topped with fresh parsley to make it extra festive. Best part? It’s Easter Bunny approved!
For the simple syrup, in a saucepan over medium heat whisk together the water, sugar and ginger. Bring to a gentle simmer and continue stirring until the sugar is fully dissolved. Remove from heat and let stand for 15 minutes before straining. Set aside until ready to use.
For the juice mix, in a large measuring cup, stir together the orange and carrot juice. Set aside until ready to use.
To build the mimosa, when ready to serve, add the ginger syrup and juice mix to a champagne flute. Top with bubbly and garnish with parsley. Enjoy!