Ingredients for Rachael Ray's Mimosa
- 8 ounces chilled orange juice
- Dry Champagne
- 2 ounces triple sec
- Orange Rind
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How to Make Rachael Ray's Mimosa
- Chill four champagne flutes in the freezer for at least 15 minutes.
- Pour 2 ounces of chilled orange juice into each chilled champagne flute.
- Gently top each flute with chilled champagne, leaving about half an inch of space at the rim.
- Add a 1/2 ounce splash of triple sec to each glass.
- Garnish each mimosa with a thin orange peel curl.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
0g
Carbs
3g