We didn't want to wait until next Thursday to talk about beverages for that Easter Brunch you'll be hosting next weekend. We figured you'll be way too busy at that point thinking about what you're cooking (we're making cheesy potatoes among other things -- more on that in a future post) and how you'll be decorating (Sharon will weigh in with some tips). But, for now, let's get that bar stocked.
- Something bubbly -- you'll need some sparkling wine, whether it be Champagne, Prosecco, Cava or that pretty tasty, inexpensive Verdi they sell at Trader Joe's. Serve it well chilled. You can mix it with orange juice for Mimosas, blood orange juice for beautifully colored Mimosas, or peach juice for Bellinis. Oh, and pick up some sparkling grape juice or apple cider for the kids and non-drinkers.
- Wine -- depending on what you're serving, you'll want to have a few bottles of crisp, fresh white wine. Think minerally, flinty, clean, like the Skouras Moschofilero from Greece.
- Beer -- now is not the time to be trying to get rid of your dark brews you have in the beer fridge. Today, serve some cold, crisp ales, perhaps one with a summery, citrus note like Shocktop, a Belgian White ale that is redolent of oranges and lemons.
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