Poinsettia Mimosas

2012-11-02T07:00:00Z 2012-11-14T08:15:32Z Poinsettia Mimosas stltoday.com

Yield: 12-14 drinks

3 tangerines (optional)

Maraschino cherries (optional)

3 cups cranberry juice, chilled

¼ cup Triple Sec, other orange liqueur or orange juice

2 tablespoons maraschino cherry juice or grenadine syrup

1 (750 milliliter) bottle champagne or sparkling apple juice or one

1 (32-ounce) bottle carbonated water or lemon-lime carbonated beverage, chilled

1. If using tangerines, use a vegetable peeler or a thin sharp knife to thinly peel the tangerines (refrigerate fruit for another use). Trim peel to form about 6-inch-long spirals. Place a tangerine spiral in each chilled champagne glass. If desired, place 1 or 2 maraschino cherries in each glass.

2. In a glass pitcher, combine cranberry juice, Triple Sec and maraschino cherry juice. For each serving, pour about ¼ cup cranberry juice mixture and ¼ cup champagne into each champagne glass. Gently stir.

Adapted from ”””>BHG.com

Amy Bertrand is the editor of the Home & Away and the Let's Eat section of the Post-Dispatch. Follow her at stltoday.com/travelswithamy, @abertrand on Twitter and on Pinterest at pinterest.com/amybertrand. 


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