mimosarita with homemade sweet and sour

There’s pairings, and then there are pairings. And who doesn’t love a good mashup?

This is the perfect brunch mashup between a mimosa and a margarita. A breakfast margarita if you will.

The mimosarita, as one of my kiddos quipped while watching me test it.

It’s made even better, by making homemade ssweet and sour, which is so much better (and less cloyingly sweet may I add) than the store bought stuff.

Don’t believe me? I guess you’re just gonna have to go and try it yourself.

Ingredients:

1 oz sweet and sour mix:

1/2 cup granulated sugar

1/2 cup water

1/2 cup fresh lemon juice

1/2 cup fresh lime juice

1 oz tequila

2 oz orange juice

1 1/2 Tbsp stonewall kitchen fire and spiced maraschino cherry juice

prosecco

Directions:

Combine sugar and water together in a saucepan. Brink to a boil and whisk until sugar has disolved. Remove from heat and let cool for about 15 minutes.

Whisk in lime and lemon juice.

Refrigerate until chilled (or overnight).

Add sweet and sour to a large wine glass.

Add tequila and cherry juice.

Stir.

Add a handful of ice.

Slowly top with prosecco.

Repeat for each person.