Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.
Mimosas Recipe courtesy Rachael Ray
Ingredients 8 ounces orange juice
Dry Champagne
2 ounces Triple Sec or other orange liqueur
4 curls orange peel
Instructions 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.
1
Copyright 2006 Television Food Network, G.P., All Rights Reserved
