Mimosas

By á-46

Ingredients

• Recipe courtesy Rachael Ray
• 8 ounces orange juice
• Dry Champagne
• 2 ounces Triple Sec or other orange liqueur
• 4 curls orange peel

Preparation

Step 1

Rinse and chill Champagne flutes in freezer to frost glasses. Pour 2 ounces of orange juice into each flute, about 1/3 of the flute. Fill almost to the rim with Champagne. Top each glass with a splash of orange liqueur and garnish with a curl of orange peel.