Krasi Mimosa · Krasi

Credit: Brian Samuels
By Eric Twardzik · 12/11/2020

The Mimosa might have earned a reputation as a “basic” cocktail—but the iteration from Greek wine bar Krasi is anything but.

What’s the difference? Krasi beverage director Aliz Meszesi ditches orange juice in favor a mango-dill juice, which is made by blending a high-quality mango puree with dried dill weed, water and sugar. (She uses a puree from French maker Boiron, sold via Amazon).

“We all need some tropical hints in our everyday lives, especially now, going into the chilly New England days,” Meszesi says. “Mango has a creamy, sweet, slightly evergreen flavor that blends really well with the grassy undertone of the dill and the crisp bubbles.”

For those bubbles, Meszesi uses Greek sparkling wine Domaine Glinavos Zitsa Brut. She notes that this “Alpha” sparkling wine—the first of its kind to be made in Greece—can be hard to find, in which case you can substitute a Spanish Cava.

She garnishes the cocktail with a single sprig of dill, which serves a higher purpose: accenting the aroma.

“We taste with our nose first,” she says. “So when you lift your Krasi Mimosa and a little piece of fresh, citrusy, herbal dill tickles your nose, you are inhaling all the flavors from start to finish.”

Krasi Mimosa
6 ounces sparkling white wine (preferably Domaine Glinavos Zitsa Brut or Cava)
1 ounce mango-dill juice*
Dill sprig, for garnish

Add mango-dill juice to a flute glass and top with sparkling wine. Garnish with dill sprig.

*Mango-Dill Juice (yields about 3¾ cups)
1-kilogram (2.2 pound) container Boiron mango fruit puree
15 ounces water
10 tablespoons sugar
3 tablespoons dried dill weed

Add all ingredients to a pan over medium heat and bring to a simmer. Stir continuously until the sugar is completely dissolved and remove from heat. Strain through a fine mesh sieve into a container and seal. Keeps about 2 weeks, refrigerated. 

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