The Story Behind The The Dreamsicle Mimosa Recipe

This year in partnership with Riondo Prosecco, VinePair readers and industry professionals named Milktooth as the best brunch cocktail program in the Great Lakes. 

“Milktooth Redefines Daytime Dining for America” crows the headlines heralding Jonathan Brooks’ brunch-only restaurant in Indianapolis. Housed in a refurbished auto garage in Indy’s Fletcher Place neighborhood, Milktooth earned Brooks a spot among Food & Wine’s Best New Chefs in 2015, and serves sour cream biscuits, lamb patty melts, and sorghum-glazed bacon alongside creative brunch cocktails.

Inspired by the orange Creamsicle pops Chef Brooks loved as a kid, this riff on the classic Mimosa is luscious without being cloying. Freshly squeezed orange juice and bergamot-spiked vodka offset the sweetness of the homemade vanilla cream. The bubbly topper keeps things festive and dreamy (this is brunch, after all).

Ingredients

  • 3 ounces fresh-squeezed orange juice
  • 1 ounce bergamot vodka
  • 1 ounce 'dream cream' (housemade cream using sweetened condensed milk and vanilla bean)
  • Riondo Prosecco
  • Ice
  • Cocktail shaker
  • Strainer

Directions

  1. Fill a cocktail shaker with ice.
  2. Combine orange juice, vodka, and dream cream in shaker.
  3. Shake until ingredients are chilled and combined, and strain into a coupe glass.
  4. Top with Riondo Prosecco.

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(83 votes)

Yield: 1
Updated: 2019-09-09

Dream Cream Ingredients

  • 1 can sweetened condensed milk
  • ½ cup sugar
  • 1 ½ cups hot water
  • 1 tablespoon vanilla paste

Dream Cream Directions

  1. Combine all ingredients in a bowl or lidded jar (such as a Mason jar).
  2. Whisk or shake vigorously until totally combined.
The Dreamsicle Mimosa Recipe