My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.
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.
Be sure to check out my Brunch Page for recipe ideas and if you’d like to get great recipes sent right to your mailbox, sign up for my newsletters here.