Tuesday, March 27, 2007

Blood Orange Mimosa

Here I am enjoying my bomosa.
To me, Sunday's are bittersweet. They are great because it's usually on a Sunday that you get to eat a big breakfast, or even have crepes for brunch, and/or you're nursing a hangover from the awesome night before. Yet, it's also bitter because you know that Monday is coming and you have to start the daily grind again. But, in order to ease you into your Monday humdrum, having a mimosa on Sunday will do you wonders. Now this particular mimosa is not just your typical OJ and champagne. No, no, darling, this is freshly squeeze blood-orange (or sangüina in Spanish) and slightly more expensive champagne. So buy yourself a bottle or Korbel or Mumm, and serve up the blood-orange mimosas, or Bomosa, as I like to call them.

INGREDIENTS (serves 8 people--or 4, if I'm there)

  • 1 bottle Korbel champagne
  • 2 cups blood-orange juice, freshly squeezed
  • 8 blood-orange slices

Mix the champagne with the blood-orange juice in a large jug. Garnish each glass with a slice of orange. Serve, enjoy and eat your crepes! My cousin Fernanda thankfully didn't like her bomosa, so I got to drink it.

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