Sparkling Cider Virgin Mimosa
Ingredients
- 2 cups orange juice chilled
- 1 750 ml bottle sparkling apple cider or sparkling white grape juice, chilled
- Orange twists or thin orange wheels for garnish
Instructions
- Chill champagne flutes in the freezer for 10 minutes before serving, if there is room.
- Pour 2 ounces of orange juice into each chilled flute.
- Top slowly with the sparkling cider, filling each flute about three-quarters full to leave room for the fizz.
- Give one gentle stir with a long spoon, just enough to combine without flattening the bubbles.
- Garnish each flute with an orange twist and serve right away, before the fizz settles.
Good to Know
Line up the flutes and pour the orange juice into all of them first, then go back with the cider: the toast is ready the moment the last glass is topped.