Aside from the handful of Olympic gold medals and the countless other accolades that she has racked up over the years, Simone Biles is just like the rest of us. Her Thanksgiving weekend included some well-deserved girls time, which, of course, resulted in a night out with a few cocktails. And (like us), after a night of drinking, the last thing she wanted to do was repeat the process.
The professional gymnast took to her TikTok page to share her hilarious take on a post-night out mimosa recipe. Rather than the typical ingredients (champagne or prosecco with a touch of orange juice), Biles poured a glass full of juice and then took the pitcher of Prosecco and simply (and jokingly) wafted the fumes from the bottle into her glass, laughing alongside her friends as she did so.
Peruse older mimosa recipes, and you’ll see that they often call for Champagne and orange juice — not Prosecco, Cava, or generic sparkling wine. Talk about the good old days!
Champagne hasn’t been exactly cheap for some time, but it’s shot up in price even more in the last few years. A combination of factors — including a few difficult harvests, supply-chain issues, and inflation — means that unless you’re Jeff Bezos, real Champagne is a little spendy for a brunch cocktail. So what should you have instead?
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No matter the occasion, there’s nothing quite like sipping a sweet mimosa. The classic brunch cocktail, which traditionally combines orange juice and Champagne, is simple but effective. Tart and refreshing, mimosas are beloved for good reason—they’re delicious.
Since there are just two star ingredients in a classic mimosa, quality ingredients—especially the bubbly—can take your brunch cocktail from good to pitcher-worthy. Not that mimosas always follow such a strict formula: Variations abound, and we’ve got recipes for everything from pomegranate-infused mimosas to tequila-spiked margarita mimosas.
As a mother of five and an avid home cook, I’m constantly on the lookout for smart ways to stretch my grocery budget and repurpose kitchen “trash.” For instance, I love tricks like using scrunched up aluminum foil to scrub out my casserole dishes, and making chicken stock out of rotisserie chicken bones or Costco’s chicken bouillon (which saves so much storage space and cuts down on waste). So when I heard about another space-saving, trash-reducing trick, I couldn’t wait to try it.
During the busy holiday season, instead of relying on a frozen stash of stock, which may not be enough, or spending the time making my own, I buy cartons (and cartons) of chicken stock. Having ready-to-go stock saves me time and energy and is so worth it — anything to streamline when I’m cooking for hours on end to prepare for a feast! But that’s not all.
