Since there’s nothing quite like a boozy drink to warm you up at the end of a long work week, I’d like to share a cocktail recipe each Friday for the next month or so. Next up: mimosas. I usually like to have a fizzy mimosa with brunch on the weekend, but it's just as refreshing and delicious when served as an aperitif. Serves 4: Pour a small amount of freshly squeezed orange juice (or blood orange juice for a twist) into the bottom of four Champagne flutes or coupes. Slowly top each one off with chilled Prosecco. This cocktail would look so pretty served in these Rosy-Cheeked Coupes from BHLDN. P.S. More cocktail recipes HERE. Photography, Karen Mordechai of Sunday Suppers via Cup of Jo.