M-m-m-my, Mimosas!

Clockwise from center: watermelon-rosemary, classic orange, hibiscus, strawberry and cucumber-lemon mimosas. | Photo by Jon Estrada

Clockwise from center: watermelon-rosemary, classic orange, hibiscus, strawberry and cucumber-lemon mimosas. | Photo by Jon Estrada

Why go topless this summer when you can go bottomless? Like eggs Benedict, mimosas are a brunch staple worth rolling out of bed for, and brunch at Border Grill ($35, 10 a.m.-3 p.m. Sat-Sun) offers you both. For $10, you can add Bottomless Mimosas, taking your pick or sampling each of 12 varieties, including classic orange, peach, blood orange, pomegranate, pineapple and red passion http://regretfulmorning.com/ fruit. New to the lineup are hibiscus, grapefruit, strawberry, apple-basil, cucumber-lemon and watermelon-rosemary. “I wanted a mimosa that screamed summer,” says general manager Chris Mazza. Watermelon always does the trick!

Watermelon-Rosemary Mimosa 
As served at Border Grill, $10 at Border Brunch, 10 a.m.-3 p.m. Saturdays and Sundays

Add 1½ ounces watermelon puree (try Perfect Puree of Napa) and ½ ounce rosemary-infused simple syrup to a Champagne flute. Top with 4 ounces of Champagne.

Rosemary Simple Syrup

Simmer 1 cup sugar with 1 cup water and 1 large sprig of rosemary; cool, strain and cover tightly for refrigerated storage.

DTLV

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