W is for: Watermelon Mint Mimosas

Anyone who knows me knows my obsession with the bubbly.

I like other wines and cocktails and even the occasional beer too (I mean, I don’t discriminate my alcohol), but there’s something about a nice glass of champagne that just makes me happy.

I don’t normally order mimosas. (As my friend Laura would say: “I’ll have a mimosa, but hold the OJ.) My philosophy: if it’s good champagne, why ruin it with juice? And furthermore, why dilute my morning buzz with other liquids? (Unless it’s a cup of coffee with Bailey’s in it.)

However, I will make an exception if it’s particularly fresh and delicious, and this one certainly fits the bill for a boozy August brunch.

Because, as my mom captured on a restaurant window recently: “A brunch without mimosas is just a sad, late breakfast.”

Isn’t that the truth?

I had some leftover watermelon and mint from my previous post, the Watermelon Skewers with Mint, Feta and Cucumber (which you should also totally make), so a Watermelon Mimosa seemed like the right thing to do.

Ok, so I’m not doing a step by step for this post, because essentially it would just be photos of me blending up watermelon. And I really hope you are proficient with a blender so I’m not going to insult you with instructions on how to do that. What I am going to do is give you the recipe and hope you make the right decision and make this. Immediately. You’re welcome.

(Side note: the watermelon juice is also really fabulous with gin or vodka. Just sayin’).