I think of blood oranges as a bright spot in dreary January. Over the weekend, I made blood orange mimosas and blood orange bars. While the bars didn't quite win me over (I think a different crust is in order), the cocktail hit the spot and would be the perfect way to add a splash of color to a winter brunch.
Blood Orange Mimosa
2 1/2 oz. freshly squeezed blood orange juice, chilled
1/2 oz. Grand Marnier or other orange liqueur (optional)
3 1/2 oz. chilled champagne or sparkling wine