I wanted to do something special for boy after a long weekend at football camp. I threw around a few ideas but, couldn't seem to decided on a place to head for lunch or breakfast. I decided that the best option was to enjoy the beautiful weather and make my own brunch complete with a much deserved cocktail. I'm a big fan of the bubbly, especially when paired with brunch. 

I didn't want to be running around the kitchen all Sunday, so I did much of the prep work on Saturday afternoon. I started with 3 ripe navel oranges and 1 grapefruit, halved and squeezed them using a citrus juicer. I used a bowl to collect the juice so I would have to keep emptying the contents. 

After all the oranges had been juiced, I added two large spoonfuls of collected pulp. You can skip this step, but I feel like it adds texture to the drink. I then transferred the juice to a beverage container to chill until the next morning.  

To Serve:
Pop the champagne and place into a ice bucket to chill further. Pour one part grapefruit and orange mixture into the glasses and fill the rest with champagne. 

Ingredients:

• 3 Navel Oranges

• 1 Grapefruit

• 1 Bottle Champagne (Brut)

xoxo,

Birdie