If we want to enjoy alcohol without the effects, a cocktail with a low-ABV base, such as champagne, can make for a relaxing evening that won’t take us overboard. Champagne has long been used in classics like the rather obviously christened Champagne Cocktail, which is made with sugar, Angostura bitters, champagne, brandy and a maraschino cherry as a garnish.
But we can also try it in more contemporary creations, like the Lemosa, a slightly sweet, refreshing drink that’s served frozen to make it an easy-sipping beverage in the hotter months (and just because fall is fast approaching does not mean that our days of high temperatures are over). With frozen lemonade, champagne and raspberry syrup, it’s a cocktail that just might replace the brunch staple of the mimosa for you.
Lemosa
4 oz. frozen lemonade (see below)
3 oz. champagne
Raspberry syrup (see below)
Pour frozen lemonade and champagne into a glass. Top with drizzled raspberry syrup to taste.
Frozen Lemonade
7 oz. fresh lemon juice
7 oz. simple syrup (see below)
19 oz. spring water
Mix ingredients. Pour into ice cube trays. Freeze. Frappe in a blender.
Simple Syrup
8 oz. cane sugar
8 oz. spring water
Boil ingredients. Stir. Store chilled.
Raspberry Syrup
4 oz. fresh raspberries
1 oz. simple syrup
Puree in blender. Store chilled.
— Austin’s Eastside Cafe
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