The “Four Leaf Clover” Mimosa
This St. Patrick’s Day cocktail is naturally colored with mint, cucumber, ginger and green apple.
Servings: 6 cocktails
cutting board and sharp knife
nut bag (or cheese cloth)
mixing bowl or container for juice
For the Juice Mixer
- 2 tbsp. ginger - chopped into small pieces
- ½ cucumber - sliced into 5 or 6 pieces
- ½ green apple - sliced into small pieces
- 3 sprigs of mint
- 1 lemon - juiced
- ¼ cup white granulated sugar
- ½ cup water
For the Cocktail
- 4 oz. prosecco - or champagne
- 2 oz. juice mixture
- lemon slice - for garnish
- cucumber slice - for garnish
To Make the Juice Mixer
Peel and cut 2 tbsp. of ginger into chunky pieces, slice ½ a cucumber into 5 or 6 slices and slice ½ green apple into small pieces.
Stir together ¼ cup white granulated sugar with ½ cup of water in a cup, then add it to a food processor with juice from one lemon, 3 sprigs of mint, ginger, apple and cucumber. Process on PUREE for about 10 seconds.
Pour mixture into a nut bag, or cheese cloth. I prefer a nut bag because it doesn’t allow any pulp at all to come through.
Squeeze juice out of the pulp into a bowl or container. Refrigerate
The juice mixture will last for 5 days in a refrigerated container, but you can freeze the mixture for up to a year.
You can also use the mixer in other cocktails! I love it with gin or sake! Try mixing a 2 to 1 ratio (2 parts liquor, 1 part juice). It’s tasty as is, but with a little splash of St. Germain, they make such extra lovely cocktails!
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Serving: 1cocktail | Calories: 68kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 112mg | Fiber: 1g | Sugar: 11g | Vitamin A: 51IU | Vitamin C: 11mg | Calcium: 13mg | Iron: 1mg