Wednesday, January 29, 2014

Mimosa with a Twist

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

Pour orange juice and orange liqueur into a flute or coupe. Top with champagne. Serves one.


  1. Oh my gosh! That sounds so good right now!

  2. I've always loved adding Framboise to my mimosas!

  3. Hi dear! As usual, another great post!



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