Yesterday I did an event with my good friend, Linda Mason. She created The LuluWrap and she was having a sale for Mother’s Day. She asked ChikFood to co-host the party and we decided to make it a Cinco de Mayo theme. It was incredible, if I do say so myself. I am still stuffed from the Mushroom and Leek Flautas (both vegan and gluten free), the Shrimp and Avocado Tostadas (gluten free), the Mayan Chocolate Pastelitos (vegan and gluten free) and, of course, the Rosemary Watermelon Margaritas. But, the Meximosa was Linda’s favorite. I think I made her three before noon! It is spicy, sweet and girly. It’s a Mexican Mimosa A.K.A. Meximosa. The pronunciation is very important (meh-hee-mo-sah) because once you can’t pronounce it…You should stop drinking. 😉
1 slice jalapeno
1 wedge of lime
habanero sugar (I found mine at Olimila)
On a small plate, pour a thin layer of habanero sugar. Rub lime wedge around edge of a champagne flute. Dip the rim of the flute in the habanero sugar. Shake off excess sugar. Fill the flute up 3/4 of the way with sparkling wine. Then, top off with lemonade. Squeeze the rest of the juice from the lime wedge in to drink. Throw in the jalapeno and get ready for your mouth to take a wild ride!