Matt Chavez, bar manager at New York's COQODAQ, shares his expertise on crafting the perfect mimosa. He reveals its rich history and cultural significance as a brunch staple. Matt highlights the challenges of rising champagne prices while advocating for accessible sparkling wine options. Listeners can expect tips on balancing champagne and citrus for an ideal cocktail and a tease of an exciting new recipe. Additionally, he discusses the evolution of mimosas and innovative spirit pairings that can elevate this beloved drink.
The Mimosa, despite its simplicity with just orange juice and sparkling wine, showcases how ingredient quality significantly influences flavor and enjoyment.
Matt Chavez emphasizes the historical origins of the Mimosa, tracing it back to 1925 and highlighting its enduring popularity in brunch culture.
Cocoduck's commitment to offering over 100 reasonably priced sparkling wines makes high-quality champagne accessible, enhancing the overall dining experience.
Deep dives
The Unique Character of Vodka
Vodka has a distinct character that can enhance various cocktails, and Kettle One is a prime example of this. It is crafted from a wheat base, providing a crisp finish that makes it especially enjoyable in cocktails like vodka martinis and Vespers. The speaker emphasizes his love for experimenting with this vodka in a variety of drinks, including Espresso Martinis and Lemon Drops. This versatility highlights the adaptability of vodka in cocktail culture.
Brunch and the Classic Mimosa
The mimosa, a simple yet beloved drink, is a staple of brunch culture. Made with just orange juice and sparkling wine, it is often seen as a no-fuss cocktail that embodies the spirit of mid-morning gatherings. The discussion points out that despite its simplicity, the quality of ingredients, such as fresh orange juice and good sparkling wine, significantly impacts the final flavor. This reveals how the seemingly straightforward mimosa can lead to enjoyable variations, depending on execution.
The Importance of Quality Champagne
At Cocoduck, which boasts the largest champagne program in America, emphasis is placed on providing quality options without breaking the bank. The bar offers 100 sparkling wines priced under $100, making quality champagne more accessible to patrons. This approach allows guests to enjoy luxe pairings, like champagne with fried chicken, without financial anxiety. The commitment to quality and affordability reflects a dedication to an enjoyable customer experience.
Navigating Modern Wine Pricing
Recent years have seen a significant increase in wine prices, causing concern among both consumers and enthusiasts. The conversation highlights the difficulty in finding reasonably priced options at restaurants, often leading to higher markups than expected. This shift in the market has made it challenging for wine lovers who wish to explore without spending exorbitantly. The dialogue stresses the importance of finding places that offer great wines at more approachable prices.
The History of the Mimosa
The origins of the mimosa trace back to the early 20th century, with documentation attributing its creation to Frank Meyer in 1925 and earlier variations known as Buck's Fizz. The name 'mimosa' connects the drink to a flowering plant, reflecting the vibrant orange juice used in its preparation. Despite its popularity, the drink's basic two-ingredient nature has led to varied interpretations over time, making it a subject of both nostalgia and exploration in modern cocktail culture. The podcast emphasizes how the mimosa remains an enduring favorite at brunches across the globe.
A simple but delightful brunch staple, the Mimosa has a surprisingly specific history for a mix of orange juice and sparkling wine. Today we're joined by Matt Chavez, bar manager at New York's COQODAQ, to discuss the dynamic duo. Listen on (or read below) to learn Matt's Mimosa recipe — and don't forget to like, review, and subscribe!
Matt Chavez's Mimosa Recipe
Ingredients
- 1 ounce freshly squeezed orange juice
- Blanc de Blancs Champagne, such as Pierre Peters
Directions
1. Add orange juice to a flute glass.
2. Top with Champagne.
3. Serve without garnish next to a cup of black coffee.