Blood Orange Mimosas
Garnet red and bubbly, this spectacular-looking take on the mimosa is from award-winning chef Bobby Flay. Sweet-tart, gorgeously hued blood orange juice gets an additional punch of color from a dash of Campari, a natural bittersweet pairing for citrus. This winter brunch cocktail is especially refreshing, not overly sweet.
- 1 cup (8 fl. oz./250 ml) blood orange juice
- 4 tsp. Campari
- 1 bottle (750 ml) cold Champagne, Prosecco or sparkling wine
- Thin slices of blood orange for garnish
- Fresh mint sprigs for garnish
Put 4 Champagne flutes in the freezer at at least 15 minutes before serving.
Remove the flutes from the freezer and divide the orange juice and Campari among the glasses. Fill the glasses to the top with Champagne. Garnish with the orange slices and mint sprigs. Serves 4.
Courtesy of Bobby Flay