I love brunch, but the truth is that John and I rarely break out the bubbles or booze when we make breakfast on Sunday morning–our feast is work enough! That said, this gorgeous mimosa has been calling my name, and I might simplify breakfast to justify some juicing tomorrow morning!
3 oz freshly squeezed orange juice
1 oz freshly squeezed lemon juice
1 oz orange liquor
Combine juices and orange liquor in a champagne flute or water goblet and stir; top with chilled Prosecco and garnish with a mint sprig.
Notes: In a cocktail full of freshly squeezed juice and bubbly, you can easily use less expensive orange curacao over fancier liquors–especially if you're hosting a big Sunday brunch. Cheers!