Mimosa
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By Appears in Cook's Illustrated November/December 2019
Whether you want to splurge or save, here's how to make a cocktail that sparkles.
WHY THIS RECIPE WORKS
Our mimosa is easy to make because it is mixed in the flute and doesn't require specialized barware. We simply fortified strained and chilled orange juice with orange liqueur and then topped it off with sparkling wine.
