Holiday Brunch: Tangerine Mimosas Recipe

This Tangerine Mimosas recipe combines seasonal fruit and sparkling champagne to make your brunch a special holiday event.


| November/December 2003


Try this Tangerine Mimosas recipe for your next holiday celebration.

Tangerine Mimosas Recipe

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)

1. Fill flutes or wine glasses half full of tangerine juice. Top with equal amount of champagne, and garnish with a tangerine slice. Serve immediately. Serves 10 to 12.




For more brunch recipes see the article: Winter Holiday Brunch Recipes.







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