A standard mimosa is usually made mixing ¾ c. orange juice to ¼ c. champagne, then chilling. This recipe is for a very special mimosa.
1 (12 oz.) can apricot nectar
1 (12 oz.) can pineapple juice
¾ c. cold water
1 6-oz. can frozen orange juice concentrate, thawed and undiluted
1 (750 ml) bottle cold champagne
Stir together apricot nectar, pineapple juice, water and orange juice concentrate in a large pitcher until combine. Pour in bottle of champagne just before serving.