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Blood Orange Mimosas
By Chef Ida Rodriguez

Blood Orange Mimosas

4 tablespoons (2 oz.) Grand Marnier or Orange Juice
4 tablespoons (2 oz.) cup Sugar
1 bottle Champagne or Sparkling Wine
1 cup (about 8 blood oranges) California Blood Oranges juice freshly squeezed

Using two separate ramekins that will accommodate the glass diameter, pour the Grand Marnier in one and sugar in the other.

Dip the rim of 4 fluted glasses in the Grand Marnier and then in the sugar, forming a ring of sugar around the rim.

Pour 1/4 cup of the juice in each glass.

Fill each glass with Champagne (or sparkling wine).

Serve and enjoy.

Makes 4-6 servings.