Nothing makes a weekend brunch more festive than serving a champagne cocktail, like this tangerine mimosa, which puts a fresh spin on a tried-and-true favorite. For a more complex flavor, use a mixture of tangerine varieties, such as Pixie, Fairchild and Dancy, for the juice. You will need 6 to 8 large tangerines to yield the amount needed here.
2 cups (16 fl. oz./500 ml) fresh tangerine juice, chilled
1 bottle (750 ml) Champagne, Prosecco or dry sparkling wine, chilled
4 tangerine peel strips for garnish
Pour the tangerine juice into 4 Champagne flutes, dividing it evenly. Top with the Champagne.
Stir gently to blend. Garnish with the tangerine peel strips and serve immediately. Serves 4.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch