Bleeding Mimosa

 

I drink more champagne than the average bear, so it is not uncommon for people to ask me for unique cocktail recipes featuring my favorite beverage.  The weird thing is I really don’t have many because I like my champagne straight (sometimes out of the bottle). 

There are rare occasions when I will partake in a Mimosa, but very light on the OJ.   I like to tell the bartender, “Make it the color of sunshine.”

When I started The Champagne Diaries, I thought it might be #totesadorbs to feature fun champagne cocktails from time to time to keep with the theme of the blog.  I have searched high and low and have only located one so far that I would choose over plain bubbly:  The Bleeding Mimosa.  It looks relatively easy and is also pretty.  Bonus points if you find an ice cube tray with fun shapes.

The Recipe:

2 lb blood oranges, juiced

Champagne

1.       Pour blood orange juice into ice cube trays.

2.       Place in freezer until frozen, at least 6 hours.

3.       Fill champagne flutes with blood orange ice cubes, fill with champagne.

Here’s where I become Negative Nancy.  Although I would absolutely love to encounter this beverage at a brunch or bridal shower someday, the likelihood of me whipping this up in my own kitchen for myself or anyone else is non-existent for the following reasons:

1.        I have no idea what a blood orange is.

2.       If I located the blood orange, I would not make the effort to squeeze it into ice cube trays.

3.       If I had to wait 6 hours for the juice to freeze into cubes, the champagne would be gone by then. 

That being said, there are clearly many  ways to modify this recipe.  You could freeze regular OJ out of the carton or if you’re feeling especially creative, you could make grapefruit juice cubes.

If you do know what a blood orange is, have the patience to squeeze it and wait for it to freeze, I am always available for parties.