Count Sugar Factory mixologist and lead bartender Cailey Passer as another New York City expat who’s not missing the brutal East Coast winters. So much so, in fact, that she was inspired to craft the Tropical Mimosa, offered during brunch (Saturday and Sunday, 11 a.m-4 p.m.) at Sugar Factory’s Town Square location. Order à la carte ($8) or, for $20, drink it from the mix-and-match bottomless menu that offers more than a dozen mimosa and Bloody Mary concoctions.
The Tropical Mimosa is not your standard orange juice ’n’ bubbly. It’s flirty and feisty, with Malibu rum, pineapple and a grenadine sinker that screams beaches and sun. To top it off, a cherry gummy garnish adds the perfect candy-store touch. –Sabrina Chapman
¼ oz. grenadine
¼ oz. Malibu rum
¼ oz. orange juice
¼ oz. pineapple juice
2 oz. Champagne
cherry gummy (garnish)
Method: Layer grenadine, rum, orange juice and pineapple juice in a Champagne flute. k Top with Champagne and garnish with a cherry gummy.