 I love glitter and all things kitsch, so it should come as no surprise to anyone that I also love drag queens. Back when I was making jewelry as a way to cope with the soul sucking corporate gig I had, I wanted to do a drag/burlesque craft show so that I could hang out with and meet more of the amazingly talented men, women, lady-boys, kings, queens and queerdos that populate the local scene. I never found the time to organize said event but, I have thankfully found time to experience more of the amazing talent here in Seattle. If you've watched RuPaul's Drag Race, and if you haven't seriously what are you doing with your life, you have seen two amazing queens from Seattle kick ass and take names (and a crown). And while Jinkx Monsoon and BenDeLaCreme are both amazing performers we have a city full of amazing. This Saturday I got to hit one of my favorite daytime drag shows, Mimosas Cabaret featuring Ruby Bouche, Isabella Aextynn, Tipsy Rose Lee and Vanity White. Two plus hours of live performance, lip syncing, camp, glamour, glitter, liquor, and the stage manager's ass. You should stop whatever you're doing and buy tickets to this ASAP.  Obviously a show this amazing needs to have a signature cocktail, and it needed to be based on the titular (hehe, I said tit....) Mimosa. We've done cocktails before with Cava, but I wanted this to be closer to the original so I grabbed our Blood Orange shrub. Now you can't just dump shrub into sparkling wine, or you end up with a 4th grade science experiment all over your counters and flat wine. Which is not fun and not delicious. So you have to dilute the shrub with ice and booze. For this I wanted the orange flavor to really shine so I grabbed some local craft vodka. If you wanted to do something a little sharper, you could swap the vodka out for gin or bourbon but it would be a very different cocktail. I also wanted to pay homage to the Unicorn Bar, home of the Mimosas Cabaret, so I added just a little vanilla extract to this. Hello boozy orange creamsicle. You could use vanilla infused vodka if you like, or if you have it around, but make sure it isn't sweetened or this will get over sweet really fast. I tend to find most of the commercially available flavored vodkas to be unpleasantly artificial tasting, so I either infuse my own or use high quality extracts. You do you. A last word about sparkling wine. You have three main options for these sorts of cocktails. You will often find me using Cava in the recipes, because it's the closes to Champagne with a price tag that's about half the cost for a halfway decent bottle. It also tends to be less sweet than Prosecco, which is important when adding sweet ingredients like shrubs. If you can't find Cava, or if you just have a serious sweet tooth, use Prosecco.  Cabaret Mimosa
.75 oz Blood Orange Shrub 1.5 oz Vodka .25 - .5 tsp Vanilla Extract Chilled Cava or Prosecco In a shaker with ice, put all ingredients except Cava. Shake well, about 15 seconds, and strain into a chilled champagne flute. Top with Cava or prosecco. Garnish with a fierce attitude and red lip glitter.
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