This part of Hillsborough County is loaded with roadside stands and farms (and a festival) selling little nuggets of goodness: strawberries. Complete with shortcakes and milkshakes made from the freshly picked fruit, these stops are not to be missed when in the area.
Of course, we’re taking advantage of strawberries for our latest cocktail.
I’ve wanted to upgrade a mimosa for weeks now, and the opportunity has finally presented itself — strawberries are everywhere you look. Almost every brunch place offers mimosas, which are often neglected in my opinion, but few go beyond the standard mix of orange juice and champagne.
Also, who says they’re only a brunch beverage? Mimosas are fit for drinking anytime.
In addition to a pack of strawberries (I’m sure you’ll find a use for what you don’t use in the drinks), our recipe this week replaces OJ with pineapple juice. It’s a tasty, four-ingredient version that’s a breeze to make.
Strawberry-Pineapple Mimosa
Makes 2
3 strawberries
1 teaspoon sugar
3 ounces pineapple juice
6 ounces champagne
In a cocktail mixer, add strawberries and sugar. Muddle until the strawberries turn into juice. Divide equally into 2 champagne flutes, with 2 ice cubes in each. Add 1.5 ounces pineapple juice to glasses, and then top with champagne. Garnish with a strawberry slice.
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This article appears in Mar 3-9, 2016.