Every third Thursday of the month, Nina met her father for brunch at The Gregory. “Tourists knew that if they wanted New York City’s finest afternoon tea, they went to the Palm Court at The Plaza. And if they wanted the finest Sunday brunch, they went to The Grove at The Gregory on the Park.” Enjoy your own brunch while discussing More Than Words!
pineapple sunrise mimosas Ingredients •
4 1/2 cups pineapple juice
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1 1/8 cups orange juice
• 1/3 cup lime juice • 1/4 fresh pineapple, peeled and sliced • 1/2 blood orange, sliced • 1/2 lime, sliced •
1 (750 milliliter) bottle Prosecco (Italian sparkling wine)
• 1/4 cup Campari •
Pineapple and orange slices, for garnish
Directions •
Stir pineapple juice, orange juice, and lime juice together in a large pitcher or punch bowl.
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Add pineapple, blood orange, and lime slices.
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Cover; refrigerate 2 hours.
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To serve, pour 1/2 cup juice mixture into each glass or champagne flute.
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Add 1/4 cup Prosecco per serving.
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Slowly drizzle in 1 teaspoon Campari.
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Garnish with a fresh pineapple or orange slice.
SERVES 12