on the range

Bottoms Up

When a mimosa just won't do

By Anna Toon, 4:28PM, Mon. Dec. 30, 2013

At this point in the holiday season, my customary hair of the dog go-tos have temporarily lost their sparkle. I’ve worn out my beloved mimosa, overdone it with the extra spicy michelada, and forever ruined the morning after wassail - a bad idea to begin with.

Photo by John Anderson

However, never one to yield easily (or nicely), I’ve concocted a new one. Feeling the effects of a merry New Year’s Eve? I bring you the New Year’s Day Cider-Mosa - 70% Prosecco, 30% cider. It’s festive and magnificent. I recommend Austin’s own Argus Cider, and while I use the Bocelli Prosecco, on seemingly endless special at Wheatsville Co-op, experimentation is instrumental in finding one’s perfect Cider-Mosa and appropriate ratio. Maladjusted equilibriums can dismiss the Champagne flute; I recommend a stemless wineglass or Mason jar.

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