Tuesday, December 1, 2015

Climbing on the Mimosa bandwagon

LATHAM -- Looking for a good cocktail at a bargain price sometimes can be disappointing. Happy hour, 2-for-1, etc., can help, but they're rather routine and usually don't use top shelf ingredients. So, here's a tip:

Tala American Bistro is offering "bottomless" Mimosas for $15 as an add-on to its Sunday brunch offerings. That's a nice bonus considering that a single such cocktail goes for $10. Their Mimosas come in traditional, cranberry, or strawberry flavors.

If you're a newcomer to this particular cocktail, you're in for a treat, particularly as a complementary drink with brunch. While the recipe can vary slightly from place to place, a basic Mimosa is composed of equal parts Champagne or other sparkling wine and chilled citrus fruit juice, usually orange juice. If it's made with two parts of bubbly to one part juice, it's called a Buck's Fizz.

As is the case with most cocktails, their are different stories as to the origin of the Mimosa. The most widely accepted is that it was created in 1925 by Frank Meier at the Hôtel Ritz in Paris. The Buck's Fizz was whipped up four years earlier at Buck's Club, the London gentlemen's establishment that featured an "American Bar" overseen by one Malachy McGarry.

Tala, by the way, has both a liquid brunch menu and a Sunday bistro brunch menu. The restaurant is located in the same building as the Rumors day spa at 626 New Loudon Road (Route 9). Phone: 486-8252.

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