Comment on this article


Mimosa
from the kitchen of Sharmagne Leland-St. John

4-6oz. fresh squeezed orange juice
1/2 oz. Triple Sec
4-6oz. of chilled champagne or a good quality sparkling wine
Orange slices
Maraschino cherry

Set out a saucer of caster sugar. Take a wine glass and rub a bit of orange on the rim.
Dip the moistened rim into the caster sugar so it sticks in the same way one would put
salt on a margarita glass. Place in the freezer overnight. Squeeze the fresh orange juice
and pour into the chilled sugared glasses, top with champagne or sparkling wine, and stir
gently. Garnish with orange slice and cherry.














Return to:

[New] [Archives] [Join] [Clubhouse] [Store] [Staff] [Guidelines]

2001, Quill & Parchment Productions
All contributions are copyright of the respective authors