If you caught this past Monday’s #BoozeMailMondays live tasting on Instagram, then you already know how fun this week’s Bit by a Fox Podcast guest is!
Hobbiest mixologist, viral video personality, and cocktail book author of Suck It Up: Extraordinary Cocktails for Everyday People, Dan Magro has a real-talk and hilarious approach to mixing drinks and taking names. We talked about the proliferation of multi-hyphenates in LA, his deep love of brunch as a lifestyle, and his ultimate, if unexpected, drinking buddy.
This week’s cocktail recipe is a brunch favorite from Dan’s book, Suck it Up, Lavender Mimosas.
Lavender Mimosa – served in a champagne flute
Brut Champagne or Sparkling Wine
Lavender Honey Infusion*
a lemon, quartered
Garnish: fresh lavender
Rub the lemon slice around the rim of the flute, squeeze the juice into the glass, and the drop the wedge in. Fill the glass with 3/4 of bubbly, top off the remainder of the glass with the lavender honey syrup. Garnish with lavender.
*Lavender Honey Infusion
Bring 3 cups of water to a boil. Once boiling, add 1/3 cup of honey and stir for 3 minutes, then reduce heat to medium. Add 1/4 cup of dried lavender, and stir for 1 minute making sure all lavender is immersed in water. Turn off the heat, cover and let sit overnight. Strain the cooled liquid, discarding the solids. Store in the refrigerator for 2 weeks.
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