The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

The Local Palate
Search
Newsletter
Champagne / 5.1.12 / by Matt Moore

Blood Orange Mimosa

Advertisement
Blood Orange Mimosa
Photo by Jennifer Hitchcock

Serves
1 serving

from Chef and Cookbook Author Matt Moore of Nashville, Tennessee

Ingredients

1 part chilled champagne or Italian prosecco

1 part chilled blood orange juice

Orange peel twist (garnish)

Directions

Combine chilled champagne and orange juice into a champagne flute, stir. Garnish with twisted orange peel.