Tiffany Mimosas

Tiffany Mimosas

  • 1 slice lemon
  • 2 tbsp. sugar
  • 1/4 c. Blue Curacao, divided
  • 1 bottle Champagne or Prosecco
  • 2 c. lemonade, divided
  • Thin white ribbon (optional) 
  1. Place sugar on a small shallow plate. Rim each champagne flute with lemon wedge and dip in sugar.
  2. Divide blue curacao evenly between each glass. Fill halfway with bubbly, then top with lemonade. 
  3. If using, cut ribbon into 6” pieces and tie bows on each glass’ stem.

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