Holiday Brunch: Tangerine Mimosas

This tangy twist on a popular libation takes advantage of the season’s citrus bounty.

By Susan Belsinger
November/December 2003

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Tangerine Mimosas
Serves 10 to 12

This tangy twist on a popular libation takes advantage of the season’s citrus bounty. Instead of orange juice, we’ve used tangerine—fresh-squeezed or from the carton. Blood orange and ruby red grapefruit juice also make wonderful mimosas. For a non-alcoholic version, use ginger ale in place of champagne.

2 bottles sparkling champagne, well chilled
1/2 gallon tangerine juice, well chilled
Half slices of tangerine for garnish (optional)

Fill flutes or wine glasses half full of tangerine juice. Top with equal amount of champagne, and garnish with a tangerine slice. Serve immediately.

Read the original article, "Holiday Brunch: 6 Winter Brunch Recipes."

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