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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.