This post was written by Hatchet food columnist Scott Figatner.
Too often, students down mixed drinks quickly as if it was Robitussin, which is usually how they taste. For a more enjoyable drinking experience, try my Blood Orange Mimosa Granita, which does the job while doubling as a frosty treat. The combination came to me when I substituted blood orange juice for the orange juice in a Mimosa. I found that the blood orange juice was a better complement to champagne. Plus, it can be served any time of day. Your friends will be impressed by the creative cocktail’s snowy texture, rich color and complex flavor.
- 1 bottle of Rosé Cava, Spanish sparkling wine ($8 from Whole Foods)
- 24 oz. carton of blood orange juice
- Mint leaves for garnish
- In a large bowl or baking dish, mix two cups of Rosé Cava with 1½ cups of blood orange juice.
- Set your freezer to its coldest setting and stir/break apart the ice every 30 minutes for about four hours or until the ice is the texture of a snow cone.
- Fluff the ice with a fork and serve, garnished with mint, in a wine glass. Eat with a spoon.