Tangerine Sugar Rimmer:

1. Zest from 1 tangerine
2. tablespoon granulated or fine sugar
3. Mix together until well incorporated.
4. Dampen the tops of your champagne flutes.
5. Dip into tangerine sugar.

Mimosa:

1. (I use a small funnel to avoid dripping over the rimmer and down edge of glass.)
2. Put 2 oz. tangerine juice in each glass.
3. Add 2 oz. beet juice to each glass.
4. Fill each glass the rest of the way with champagne.
5. Enjoy responsibly!