For all the dads out there breaking their backs to prepare a Mother’s Day brunch, we’ve come to your aid with an easy-to-make drink. A predictable mimosa? Not a chance. Try a light-tasting tippler using Tuaca instead.
Tuaca is an Italian liqueur flavored with vanilla and citrus. It plays a beautiful supporting role in a champagne cocktail that was created by San Francisco bartender Neyah White and published in Boozehound, the happy hour read by Washington Post spirits columnist Jason Wilson.
The drink, Brasserie Lebbe, calls for pear eau de vie (we used Hans Reisetbauer Williams Pear), lemon juice, and either Tuaca or Licor 43 and is topped with dry champagne. We felt that Tuaca lent a much-needed vanilla essence and a nice citrus quality without all the complex spices that emerge in the similar Spanish liqueur, Licor 43. The results are impressive. We think Mom will agree.
Brasserie Lebbe Adapted from a recipe by Neyah White, originally published in Boozehound by Jason Wilson
Serves 1
¾ oz. pear eau de vie
¾ oz. Tuaca
½ oz. freshy squeezed lemon juice
3 oz. dry champagne
• Fill a cocktail shaker halfway full with ice.
• Add the eau de vie, Tuaca and lemon juice. Shake vigorously for 30 seconds, then strain into a champagne flute.
• Top with champagne.
This article appears in May 1-31, 2011.