Listen. When I started Hostess With Mimosas, admittedly, I didn’t know what I was doing exactly. I knew something was there that made me excited but I wasn’t exactly sure how I would balance starting yet ANOTHER blog on top of other responsibilities. And the truth is, I’m two months in (I think) and I still have absolutely NO IDEA WHAT I’M DOING HERE. I’d be lying if I said I had all the time in the world to write an additional blog but I don’t. What I do know is: I love hosting events, I love writing and I love sharing my experiences about hosting and planning events at home. For that single reason alone, Hostess With Mimosas exists.
I’d love to grow this site and…I’m going to put something into the universe that only a few folks know but the ultimate goal is to have a line of party accessories. Think napkins, plates, cups – pretty much all the [cute] things you’d need to throw an awesome party at home. It’s weird typing that out and I’m tempted to delete it but I won’t. Writing it and telling you my hopes and dreams with HWM makes me a little nervous. At the same time, I honestly believe you HAVE to put things in the universe in order to start manifesting it. I mean, that’s just the truth.
Ask and work hard for what you want.
I know you’re wondering, what in the world does this have to do with the mimosa of the month? The answer is nothing but I felt like I wanted to explain why there’s a little bit of a lull between posts. I have lots of content planned out – some even photographed already – I just haven’t prioritized actually sitting down and writing it all out.
But I will. In the meantime, let’s make this drank.
Mimosa of the Month: Mimosa Royale
So Meghan Markle and Prince Harry are walking down the aisle very soon and if you need a mimosa to sip while you watch, here ya go. It goes without saying that May’s Mimosa of the Month is inspired by the royal wedding; it’s also a play on a Kir Royale.
Are you familiar with this drink? A Kir Royale is a French cocktail that’s essentially creme de cassis and champagne. I mean, it’s really pretty simple but let’s breakdown these ingredients in case you’re confused.
Creme de Cassis is a fruit liquor that’s made from black currants. The black currants are what gives creme de cassis its really dark color (it’s beautiful). It’s a little sweet, which is why a little goes a long way. One of my food resolutions is to learn more about different liquors and liqueurs to get a better understanding of flavors and pairings. I haven’t gotten too deep into that resolution but I’m trying with this one. Anyway, Food & Wine has a great article on why you should be using creme de cassis.
I’m done babbling. Lets make this mimosa.
- 1 tbsp. creme de cassis
- Slice of orange
- Sugared rosemary for garnish
- Add creme de cassis in a champagne flute, top with champagne then add in a squeeze of fresh orange juice. Garnish with rosemary.
- Wet the rosemary stems in water or lemon juice then roll around in sugar; set aside until ready for use.