Tomatoes and Oranges and Lemons Oh My

   I love “breakfast style” drinks!  They tend to be either light and summery like a muffin with marmalade or bold and ballsy like a thick slab of bacon and dark coffee.  However you prefer your breakfast tastes the Mimosa is a large part of American breakfast/brunch culture.
   Most people agree the Mimosa originated at Paris’s Ritz Hotel in the good old roaring twenties.  I envy the simplicity of the Mimosa.  Albert Einstein once said “everything in life should be as simple as possible, but not simpler.”  As wrapped around the axel as we cocktail bloggers might get with certain drinks and recipes, sometimes it’s nice to enjoy the simplicity of the Mimosa, easy to make and easy to drink.
   My “version” is nothing amazing, but I will say I get lots of compliments on this.  The tomato and orange dance together perfectly while the lemon adds a little tanginess.  If you end up making huge batches of this for your bar of course a juicer is the only way to go, I’m doing this in a pot because it is a small batch and not everyone has a juicer.  Throw the juice in a bottle with a pour spout and serve all day long.  Good Morning…

 
       Tomongonosa (git it:-)

       2 oz Tomato, Orange, Lemon Juice
       Top with Champagne
       Garnish as desired

 
       Tomato, Orange, Lemon juice

       2 medium sized tomatoes
       2 medium navel oranges (and zest of one orange)
       1 large lemon
       1 cup cane sugar
       Skin tomatoes with a vegetable peeler, cut out core and cut into 2 inch chunks saving any juice.  Get zest of one orange and peel both, taking out as much of the pith as possible, then cut into 2 inch chunks.  Peel lemon and cut into chunks and combine all, including sugar in a medium pot on medium heat.  Use a potato masher and stir until sugar is dissolved and bring to a near boil then remove from heat.  Let cool 10 minutes or so and pour into a blender, blend to liquefy.  Pour through a strainer then into a clean bottle with a pour spout and refrigerate.  If using a juicer, just juice and pour into pot with sugar, heat, and refrigerate.  Make a batch at your bar and put it on special.  Let me know how it goes or write me with your own take on the Mimosa.

 Article and Drink By: Mark Sexauer