Recipes
Aug 7, 2009

Recipe: Blood orange mimosas

By: Jonathan King, Jim Stott and Kathy Gunts

Recipe: Blood orange mimosas Author: Style At Home

Recipes
Aug 7, 2009

Recipe: Blood orange mimosas

By: Jonathan King, Jim Stott and Kathy Gunts

What better way to celebrate a Sunday morning or holiday brunch than a combination of Champagne and freshly squeezed orange juice, preferably from blood oranges? This recipe serves two and can easily be multiplied.

1 cup Champagne, chilled
1/4 cup freshly squeezed orange juice or blood orange juice, chilled
1 tablespoon Grand Marnier or Cointreau
2 thin strips orange peel

Divide the Champagne between two Champagne or martini glasses. Add the orange juice and Grand Marnier and gently stir. Loop the orange strips across the edge of the glasses.

Serve cold.

Serves 2

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Excerpted from Stonewall Kitchen Breakfast: A Collection of Good Morning Recipes. Published by Chronicle Books. Copyright © 2009 by Jonathan King, Jim Stott and Kathy Gunts. All rights reserved. Reprinted by permission of Chronicle Books.
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Recipes

Recipe: Blood orange mimosas