Season 47 · Episode 425 · Aired 2024-12-12
Mop-Bucket Mimosa
“Brunch.”— Augustus "Gus" Dornberg, host
Ingredients
- 4 ozchampagne or dry sparkling wine, well-chilled
- 2 ozfresh-squeezed orange juice
- 1/2 ozAged Mop-Water Stock
- 1 small splashLimited-Edition Antifreeze, for sweetness
- as garnishorange peel
Instructions
- 01
Pour the orange juice into a chilled flute.
- 02
Add the mop-water stock. The cocktail will deepen to an unexpected mahogany.
- 03
Add the splash of holiday antifreeze. Stir gently with a bar spoon.
- 04
Top with chilled champagne. The bubbles will thin the color into a respectable Sunday brunch hue.
- 05
Express an orange peel over the top, then drop it in.
- 06
Serve immediately. *(Gus does not toast. He nods once.)*
Chef’s Note
Three skulls. Brunch.
— Augustus "Gus" Dornberg
Side Effects May Include
Per FCC guidelines and the conditions of our continued broadcasting license.
- ·Faintly metallic burps
- ·Studio-floor terroir on the breath
- ·Sweet, holiday-spice aftertaste that does not match the season
- ·Weariness that arrives sooner than is fair
- ·A slight cant to the world that resolves by Tuesday
As Seen On
S47 E425: Holiday Brunch with Gus
The Holiday Brunch Special features Gus introducing the season's signature mimosa. The Limited-Edition Antifreeze makes its annual return. Gus does not toast. He nods once. The studio audience nods back.
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