Blood-Orange Mimosa

The Chef
Anthony Bourdain of Brasserie Les Halles

Servings
8 people

Ingredients
1 bottle Krug champagne
2 cups blood-orange juice, freshly squeezed
8 blood-orange slices

Preparation Instructions
Mix the champagne with the blood-orange juice in a large jug. Garnish each glass with a slice of orange.

Best With
Suggested Menu: scrambled eggs with smoked nova scotia salmon, chives, and crème fraîche, topped with a healthy heap of osetra caviar, on a buckwheat blini; blood-orange mimosa; strawberries tossed with balsamic vinegar and a chiffonnade of mint

Photograph by Reinhard Hunger