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Serves 2

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1 Navel orange, juiced

1 Pink grapefruit, juiced

1 Blood orange, juiced

1-2 Splits of Champagne or Prosecco


1. Juice all the fruit and chill the mix juices in a pitcher until cold.

2. Pour half of the juice into each of two flute glasses. Top with the champagne and enjoy.

NOTE:  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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