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My twist on this classic brunch cocktail, is using a mix of citrus juices. I use whatever is fresh and in season but I also variety. Here I’m using a blood orange, pink grapefruite and a navel orange for a really flavorful juice mix but don’t let this limit you. I’ve usd Meyer lemons, pink lemons, limes, clementines, tangelos and I’m sure, a few I’m forgetting. It just ups your “mimosa game”. You’ll note I also have 1-2 splits of champagne or prosecco for this recipe. Some people like more juice than others so plan on a split per person but know they may not drink the whole thing in one drink. No worries, more for you!!! Feel free to garnish the drink with a slice of citrus for the nicest touch.

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CHAT GPT CLAUDE GEMINI PERPLEXITY GROK

Mixed Citrus Mimosa

My twist on this classic brunch cocktail, is using a mix of citrus juices.

5 from 2 votes

Prep Time 5

Cook Time 5

Total Time 10

Course Drinks

Cuisine General

Servings Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

▢ 1 Navel orange, juiced
▢ 1 Pink grapefruit, juiced
▢ 1 Blood orange, juiced
▢ 1-2 Splits of Champagne or Prosecco

Instructions

Juice all the fruit and chill the mix juices in a pitcher until cold.
Pour half of the juice into each of two flute glasses. Top with the champagne and enjoy.

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Keyword cocktail, happy hour

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Diane Ringler

Recipe Developer

With over 10 years of restaurant experience, Diane has been cooking and developing recipes for over five years, focusing on real-food meals for two that are Weight Watchers-friendly and high in protein. A longtime WW member herself, she brings firsthand experience to every recipe — not just culinary technique, but the practical knowledge of someone who has navigated points, portions, and satisfaction for years. Her recipe for Lollipop Lamb Chops with Pistachio Pesto was selected as a KitchenAid contest winner and published in Taste of Home’s “Innovate Your Plate” bookazine. She has developed recipes and created content for brands including Eggland’s Best, Sprouts Market, ZenB Pasta, Flannery Beef, The Honey Jar and Marukan Vinegar. She has been cooking for two for 10 years and her recipes focus on well balanced meals that are healthy, protein-focused meals perfectly proportioned for two servings. Based in Southern California she loves fresh, seasonal produce and proteins that nourish the body and soul.