This pomegranate mimosa is a tangy twist on a traditional mimosa. No brunch is complete without a mimosa, and this adds a pop of color, too. Also delicious with Prosecco instead of Champagne.
Ingredients
- 2 fluids ounces pomegranate juice
- 0.25 fluids ounce orange flavored liqueur
- 4 luids ounces Champagne
Instructions
-
1
In a champagne flute, combine pomegranate juice and orange liqueur. Top with champagne and serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Bread Pudding in the Slow Cooker
I was looking for a crockpot bread pudding recipe, but I couldn't find one. So I tasted, tweaked, amalgamated, and adapted recipes to get this one! This bread pudding can be eaten for breakfast, brunch, or dessert.
Crispy Fried Chicken
I experimented with lots of recipes over the years to find the best crispy fried chicken. This is it! It's bits and pieces of hints I have heard over the years. It's more a matter of preparation and cooking method!
Southern-Style Pig Tails
Pig tails are used in a lot of different cuisines. They are great as a meat dish with turnip greens, blackeye peas, or boiled cabbage. My recipe cooks the tails twice, and the result is a crispy crackling covering the tail that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.