Mimosas Food

MIMOSA

Steps:

• In a large pitcher, mix the Champagne with the orange juice. Stir thoroughly. Garnish with fruit slices or sweet cherries.

GRAND MIMOSAS

Steps:

• To each Champagne flute, add 1 tablespoon orange liqueur. Add Champagne to fill 2/3 of each flute. Top glasses off with orange juice. Serve.

MIMOSAS

Steps:

• Rinse and chill Champagne flutes in freezer to frost glasses. Pour 2 ounces of orange juice into each flute, about 1/3 of the flute. Fill almost to the rim with Champagne. Top each glass with a splash of orange liqueur and garnish with a curl of orange peel.

MIMOSA

Steps:

• Mix three parts of your favorite sparkling white to one part of your favorite orange juice. Enjoy!

MIMOSAS

Steps:

• In champagne glass pour 1/2 glass of Champagne. Fill glass with orange juice.

MIMOSA

Steps:

• Half-fill each of 6 glasses with champagne, then carefully pour in the orange juice until the glass is full.

RACHAEL RAY'S MIMOSA

Steps:

• Rinse and chill 4 champagne flutes in freezer to from the glasses.
• Pour 2 ounces of orange juice into each flute.
• Fill almost to rim with champagne.
• Top each glass with a splash of Triple Sec and garnish with orange curl.

MIMOSA

Steps:

• Pour champagne into a champagne flute or wine glass. Pour the Triple Sec and orange juice into the glass. Garnish as desired.

MERRY MIMOSAS

Steps:

• Put sugar and orange juice in a blender. Cover and blend on medium speed about 15 seconds, or until foamy.
• Put 2 Tbsp cranberry juice in each of 8 glasses.
• Pour 1/4 c orange juice into each glass.
• Add about 1 c champagne (or grape juice) to each glass.
• Garnish with orange slices.

PARTY MIMOSA

Steps:

• Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of sparkling wine just before serving.