Blood Orange Pineapple Mimosa Recipe by Camp Chef

Ingredients

1 Blood Orange

2 ounces Blood Orange juice, strained

2 ounces pineapple juice

Prosecco

Slice the edge off of the blood orange, thin slice one or two pieces off to use as garnish for the glass later.

Juice the remaining orange and strain it so it doesn't have pulp. It should yield about 2 ounces of juice.

Add 2 ounces of blood orange juice in a champagne flute.

come on top of that with 2 ounces of pineapple juice and top off the glass with Prosecco. Garnish with blood orange slices.