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Nothing says brunch like mimosas, and nothing says party like punch. Bringing the two together is a no-brainer, and adding in Grand Marnier lends an extra level of flavor.
1 can (12 ounce size) frozen orange juice concentrate, thawed
2 quarts fresh orange juice
1/2 cup confectioners' sugar
1 navel orange, washed and sliced thin
1/2 cup Grand Marnier
1 bottle vodka
2 bottles champagne, chilled
Combine the orange juice concentrate, fresh orange juice, and confectioners' sugar in a container. Mix well, then refrigerate for at least an hour.
Combine the navel orange slices and Grand Marnier in a covered container and let the oranges marinate at room temperature for at least an hour.
When ready to serve the mimosa punch, add the chilled orange juice mixture to a punch bowl. Stir in the marinated orange slices and Grand Marnier and the vodka. Gently stir in the champagne.
Serve the mimosa punch over ice in decorative glasses.
Yes, you can add grapefruit juice, lemonade, or a mix of citrus juices for a different flavor. Adjust the amount of confectioners' sugar based on the tartness of the juice.
For a non-alcoholic version, replace the Grand Marnier with orange-flavored syrup and the vodka with sparkling water or ginger ale.
Add edible flowers, fresh berries, or sprigs of mint to the punch bowl. You can also freeze edible flowers or small fruit pieces in ice cubes and add them to the punch.
You can mix the orange juice concentrate, fresh orange juice, and confectioners' sugar ahead of time and refrigerate. Add the alcohol and champagne just before serving to maintain the fizz.
Garnish each glass with a twist of orange peel or a skewer of assorted fruit.
Yes, you can use sparkling wine as a substitute for champagne. Choose a dry sparkling wine for a similar flavor.
Store leftover punch in the refrigerator and consume within 1-2 days. Note that the champagne will lose its fizz over time.
Try different liqueurs like peach schnapps, elderflower liqueur, or raspberry liqueur.
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