Poinsettia Mimosas

(Courtesy of Midwest Living)

Ingredients:
3-4 tangerines (optional)
Maraschino cherries (optional)
3 c. cranberry juice, chilled
1/4 c. Triple sec, orange liqueur or orange juice
2 Tbsp. maraschino cherry juice or grenadine syrup
1 (750 mL) bottle champagne or sparkling apple juice or 32 oz. carbonated water or lemon-lime soda, chilled
Small carambola (star fruit) slices, seeded (optional)

Directions:
If you like, use a vegetable peeler or a thin sharp knife to thinly peel the tangerines into about 6 inch long spirals of peel.  Place a tangerine spiral into each chilled champagne flute.  If you like, add 1 or 2 maraschino cherries.

In a glass pitcher, combine chilled cranberry juice, triple sec and maraschino cherry juice.

For each serving, half fill chilled champagne flute with cranberry juice mixture (about 2 oz.).  Pour in the chilled champagne and fill almost to the top (about 2 oz.).  Gently stir with an up-and-down motion (mixes the drink without destroying the carbonation of the champagne).  Garnish the rim with a carambola slice. 

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