Traditional mimosas are a go-to for brunch, but why not change it up with this gorgeous spin on a classic mimosa made with beet + ginger juice and freshly squeezed tangerine juice?
A Beet Ginger Tangerine Mimosa is the perfect way to highlight my favorite Love Beets juice – Beet Juice with a hint of ginger. It looks festive (if you want to enjoy it for the holidays) and tastes fresh – earthy undertone of beet, bite of ginger, bright citrus with the signature sweetness of tangerines, and the fizz of champagne. Don’t forget this recipe is for those 21+. Please drink responsibly.
Holiday brunches and midnight toasts are coming soon and both could use a little champagne, am I right? I partnered with Love Beets in this sponsored post to bring you a new holiday cocktail that will star in both. Yes, I’m so untraditional that my midnight toast can be a cocktail instead. Since I like things fresh and easy to make I kept the ingredients simple in this holiday festive cocktail – fresh beet juice, freshly squeezed tangerines, a splash of champagne, and tangerine sugar rimmer.
Goodness knows I’m not too suave and complicated when it comes to cocktails and the champagne bottle is about as complicated as I can go. If only we could have recorded today’s episode of recipe creation, you would see it clearly, but let me make an attempt.
You know that moment you feel all fancy as you try to open the champagne and it all comes back to you that it can be an explosive event? Cue camera as I unwrap the wire holding the cork in place and steel myself for the cork to pop.
My husband came over.
We conversed about how to get the cork off since it didn’t pop off.
The cork popped. (Thank goodness I was mindful enough to keep it facing away from both of us.)
As my husband tells it, it blew off, hit the ceiling, and boomeranged back to knock a half full glass of beet juice with a hint of ginger and tangerine juice over. Good thing I was using the short stemmed glasses so my klutzy self didn’t break something. I wasn’t thinking I needed to cork proof them too!
Perhaps I’m a little tired but I cried for about 2 seconds. Yes, champagne fizzing all over me and I started crying. Champagne isn’t exactly milk, you all, and flying corks are SCARY!
I cleaned up the glass, refilled it, and topped it off with champagne then took some photos and drank one. Beet Ginger Tangerine Mimosas are good, y’all! And pretty darn healthy, because healthy AND tasty cocktails are even better, right? This also means New Year’s resolutions can start early with Christmas Brunch, start 2017 off “right” with a midnight toast, then start New Year’s brunch off right with a healthy sip. You get where I’m going with this, right?!
Beet Ginger Tangerine Mimosa
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1x
- 8 oz. Love Beets beet with ginger juice
- 8 oz. freshly squeezed tangerine juice
- Brut Champagne
- Tangerine Sugar Rimmer (see below)
Tangerine Sugar Rimmer:
- Zest from 1 tangerine
- tablespoon granulated or fine sugar
- Mix together until well incorporated.
- Dampen the tops of your champagne flutes.
- Dip into tangerine sugar.
- (I use a small funnel to avoid dripping over the rimmer and down edge of glass.)
- Put 2 oz. tangerine juice in each glass.
- Add 2 oz. beet juice to each glass.
- Fill each glass the rest of the way with champagne.
- Enjoy responsibly!
A note on our sponsor: Love Beets feels like a local company to me because it WAS local before I moved to New Hampshire. I discovered them in my grocery store in PA several years ago and love how easy they make beets – cooked and packaged in the produce aisle. Because of that, when I saw their booth at Fresh Summit in Orlando this fall, I made a beeline for them to see what’s new. They have several new products but my very favorite is the beet juice with ginger.
Love Beets are perfect when you want a bite of yummy beet without all the work. You can find them in vegetable or juice form in the produce department of many grocery stores, including Whole Foods. My recommendation is to grab some juice and a package of plain cooked beets so you can have mimosas for brunch and this super easy Beet and Goat’s Cheese Kale Salad for lunch.
Before you leave have you checked out this week’s produce resource? We’re getting beety with it! Sorry-not-sorry for the lame pun. I just had to get it out there once this week.