Mistletoe Mimosas
- 1 bottle of your favorite champagne
- 7 oz. cranberry juice
- 3 oz. orange liqueur (such as Cointreau or Grand Marnier)
- Rosemary springs and fresh cranberries, to garnish
- Sugar or sprinkles for rimming glass
- Start by rimming glasses.
- Place sugar or sprinkles on a saucer or shallow dish.
- Pour 1 oz. of cranberry juice in a small bowl, and dip the rim of the champagne flute in the juice.
- Continue to hold the glass upside down, then swirl the edge of the flute in the sugar or sprinkles to coat the rim of the glass.
- In each of the six rimmed champagne flutes, pour ½ oz. of the orange liqueur in the bottom.
- Next, add 1 oz. of cranberry juice to each flute.
- Fill the remainder of each glass with champagne.
- Float a rosemary spring in the top of each cocktail and plop a few cranberries in as well to garnish.
Recipe by Columbus Culinary Connection at http://columbusculinaryconnection.com/mistletoe-mimosas/
3.5.3229