There are tons of ways to customize a Mimosa, but we never thought to add root vegetables to the brunch staple. “For me, carrots are bright and almost tropical, but on a very vegetal and earthy level,” Sarah Ruiz, head bartender at Dirty Habit in Washington D.C., says. “I was curious about highlighting those elements and creating a different—but still recognizable—flavor pairing for the Mimosa. After some trials, I found that adding acid to carrots made the flavor and texture similar to citrus, while maintaining that savory component." We suggest whipping up big batches of the carrot acid and ginger syrup to have on hand all season. Then, all you’ll need to make this grown-up Mimosa is a splash of aquavit and a sparkling wine topper.
Add aquavit, carrot acid and ginger syrup to a shaker with ice.
Shake and strain into a coupe glass.
Top with sparkling wine and garnish with carrot tops.
Contributed by Sarah Ruiz