Mimosas

• 8 ounces orange juice
• Dry Champagne
• 2 ounces Triple Sec or other orange liqueur
• 4 curls orange peel

1. Rinse and chill Champagne flutes in freezer to frost glasses.
2. Pour 2 ounces of orange juice into each flute, about 1/3 of the flute.
3. Fill almost to the rim with Champagne.
4. Top each glass with a splash of orange liqueur and garnish with a curl of orange peel.

orange juice, champagne, sec

Taken from www.foodnetwork.com/recipes/rachael-ray/mimosas-recipe.html (may not work)