A special breakfast or brunch wouldn’t be complete without these divine mimosas! They also work well for cocktail hour for afternoon weddings and special occasions


  • 8 ounces orange juice
  • Dry champagne
  • 2 ounces Triple Sec or other orange liqueur
  • 4 curls orange peel


Rinse and chill four champagne flutes in the freezer to frost the glasses.

Pour two ounces of orange juice into each flute, filling each flute about a third full. Fill almost to the rim with champagne.

Top each glass with a splash of Triple Sec or orange liqueur and garnish with a curl of orange peel.

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