This unique twist on the classic brunch cocktail is a perfect opener for a vintage Mother’s Day brunch.
Lon Lane’s Inspired Occasions Signature Gingered Orange Juice Mimosa
Makes one-half gallon ; yields 16 mimosas
- 1/4 cup fresh ginger juice (two 3-inch pieces of fresh ginger)
- 4 cups orange juice
- 2 1/2 cups apricot nectar
- 1 1/2 cups Jet Tea Mango Mania
- Prosecco, Champagne or ginger ale
To make ginger juice:
Finely chop two 3-inch pieces of fresh ginger in food processor with dash of sugar. Put mixture in cheesecloth and squeeze dry into a small bowl. Should yield 1/4 cup fresh ginger juice.
To make mimosas:
Mix the fresh ginger juice, orange juice, apricot nectar and Mango Mania together. Pour into glasses over crushed ice and top with prosecco, Champagne or ginger ale to make gingered mimosa.