Blood Orange Champagne Cocktails
The blood-orange juice turns what would ordinarily be a mimosa into a lovely ruby-tinted cocktail.
- Servings: 12
Source: Martha Stewart Living, December/January 1997
- 2 1/4 cups freshly squeezed or frozen blood-orange juice
- 2 750-ml bottles champagne, chilled
Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve.