The main part of this tek is that you DONT have to spend a TON of time infront of the stove mixing and cooking your mimosa, rather, just leisurely let it sit for couple days, but it is HARDLY any work difference from a STB and easy to do bulk. Now, a good variation on this that would keep it from becomming an A/B and still be a BLAB would be maybe throwing it onto a hot plate or a crockpot and reduce it over the 3 days as well to reduce water content requiring less base