Orange Creamsicle Mimosa
Freshly squeezed blood orange juice is combined with heavy cream for a twist on the brunch time favorite.
Equipment
- 1 juicer
- 1 fine mesh strainer
- 2 champagne flutes
Ingredients
- 1 bottle sparkling wine, prosecco, cava, or champagne
- 1 cup freshly squeezed blood orange juice
- 2 tbsp heavy cream
- sugar and orange slice for rimming
Instructions
- Chill your sparkling wine.
- Squeeze your blood orange juice. Run through a fine mesh strainer to remove any excess pulp or seeds.
- Add the heavy cream into the juice and whisk to combine.
- Use an orange wedge to rim the lip of the champagne flute. Dip into sugar.
- Pour a little of the orange cream mixture into the champagne flutes.
- Top off with sparkling wine. Cheers!
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