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Tangerine Mimosa

For a more complex flavor, use a mixture of tangerine varieties, such as Pixie, Fairchild and Dancy, for the juice. You will need 6 to 8 large tangerines to yield the amount needed here.

Ingredients:

  • 2 cups fresh tangerine juice, chilled
  • 1 bottle (750 ml.) Champagne, Prosecco or dry sparkling white wine, chilled
  • 4 tangerine peel strips for garnish

Directions:

Pour the tangerine juice into 4 Champagne flutes, dividing evenly. Top with the Champagne. Stir briefly to blend the flavors. Garnish with the tangerine peel strips and serve immediately. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).