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Drink This Recipe

Name: Taps Public Houses Drink This Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 bottle chilled Champagne or dry sparkling wine; 3 cups fresh orange juice, strained; 4 to taste fresh orange slices (for garnish); 8 cubes ice (optional); 2 bottles chilled Prosecco or sparkling wine; 6 cups freshly squeezed orange juice; 1 cup peach nectar or peach purée (optional, for Bellini-style); 1 cup club soda or sparkling water (optional, to lighten); 8 to taste orange wheels and mint sprigs for garnish; 4 cups Clamato or tomato-clam juice; 1 cup vodka; 2 tbs Worcestershire sauce; 1 tsp hot sauce (Tabasco or similar); 1 tsp freshly ground black pepper; 1 tsp celery salt; 2 tbs fresh lime juice; 1 tsp horseradish (prepared); 16 cubes ice; 4 to taste celery stalks, pickled green beans, or cooked shrimp for garnish; 4 tbs coarse salt or celery salt for rim; 4 to taste lime wedges (for rimming and garnish); 28 g freshly ground espresso roast coffee; 60 ml water (for espresso); 30 ml freshly brewed espresso (single or double); 120 ml hot water; 1 tsp optional: sugar or simple syrup

Inspired by Taps Public House

Time30m

Serves4

Original Mimosa, Mimosa For The Table, I'll Have the Caesar, Espresso, Americano.

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Ingredients

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Original Mimosa

1 bottle chilled Champagne or dry sparkling wine

3 cups fresh orange juice, strained

4 to taste fresh orange slices (for garnish)

8 cubes ice (optional)

Mimosa for the Table (pitcher)

2 bottles chilled Prosecco or sparkling wine

6 cups freshly squeezed orange juice

1 cup peach nectar or peach purée (optional, for Bellini-style)

1 cup club soda or sparkling water (optional, to lighten)

8 to taste orange wheels and mint sprigs for garnish

I'll Have the Caesar (Bloody Caesar / Brunch Caesar)

4 cups Clamato or tomato-clam juice

1 cup vodka

2 tbs Original Worcestershire Sauce

1 tsp hot sauce (Tabasco or similar)

1 tsp freshly ground black pepper

1 tsp celery salt

2 tbs Fresh lime juice

1 tsp horseradish (prepared)

16 cubes ice

4 to taste celery stalks, pickled green beans, or cooked shrimp for garnish

4 tbs coarse salt or celery salt for rim

4 to taste lime wedges (for rimming and garnish)

Espresso

0.99 oz (28 g) freshly ground espresso roast coffee

1/4 cup (60 ml) water (for espresso)

Americano

2.03 tbsp (30 ml) freshly brewed espresso (single or double)

1/2 cup (120 ml) hot water

1 tsp optional: sugar or simple syrup

Method

Original Mimosa

Chill and prepare

Chill glassware and the bottle of sparkling wine in the refrigerator for at least 30 minutes before serving. Chill orange juice as well.

Pour 3/4 cup of chilled orange juice into each Champagne flute (for 4 servings).

Top each glass slowly with about 1/4 bottle of chilled Champagne distributed evenly (about 1/4 cup to 1/3 cup per glass), pouring gently down the side to preserve bubbles.

Garnish each glass with an orange slice on the rim. Serve immediately. If desired, add a cube or two of ice for a less traditional, colder presentation.

Mimosa for the Table (pitcher)

Use a large chilled pitcher. Combine the chilled orange juice (6 cups) and peach nectar/purée (if using) in the pitcher and stir gently to combine.

Just before serving, slowly pour in both bottles of chilled sparkling wine. If you want a lighter table drink, add the cup of club soda or sparkling water and stir once gently.

Float a few orange wheels and a handful of ice in the pitcher or place ice in individual glasses. Garnish each served glass with a mint sprig and orange wheel.

Serve immediately so the bubbles remain lively. Keep any extra sparkling wine cold to top up the pitcher as needed.

I'll Have the Caesar (Bloody Caesar / Brunch Caesar)

Prepare glass rims by rubbing a lime wedge around each glass rim and dipping the rim into coarse salt or celery salt to coat.

Fill each glass with ice.

In a large pitcher or mixing glass, combine the Clamato (4 cups), vodka (1 cup), Worcestershire sauce (2 tbs), prepared horseradish (1 tsp), hot sauce (1 tsp), celery salt (1 tsp), freshly ground black pepper (1 tsp), and lime juice (2 tbs). Stir thoroughly to combine and taste; adjust heat or seasoning as desired.

Pour the mixture into the prepared glasses over ice, dividing evenly for 4 servings.

Garnish each Caesar with a celery stalk, pickled green bean, or cooked shrimp. Serve with extra hot sauce and lime wedges on the side.

Espresso

Preheat the espresso machine by running a blank shot (no coffee) or flushing with hot water.

Grind 28 g of fresh espresso roast to a fine, uniform grind. Distribute and tamp the grounds evenly in the portafilter to create a flat, compact puck.

Lock the portafilter into the machine and brew approximately 60 ml of espresso (aim for a 25–30 second extraction). Stop the shot when extraction is complete.

Serve immediately in pre-warmed demitasse cups. Enjoy as a straight espresso or use as the base for other drinks.

Americano

Pull a single or double espresso shot (approximately 30 ml).

Heat 120 ml of water to about 85–90°C (185–194°F).

Pour the espresso into a warmed cup, then add the hot water. Adjust the ratio to taste — a longer Americano uses more water.

Stir in sugar or simple syrup if desired and serve immediately.