Sanguine Spring

The mimosa gets a serious upgrade when blood oranges come into season. Those gorgeous ruby-hued citrus fruits show up in late winter through early spring, and they're worth seeking out for their deeper, more complex flavor that regular oranges just can't match. The Sanguine Spring takes advantage of that brief window when blood oranges are at their peak. Fresh blood orange juice brings a sweet-tart citrus base with subtle berry notes, while a splash of crème de cassis amplifies those hints with rich blackcurrant flavor. The combination creates this beautiful ombré effect in the glass, shifting from deep crimson to pale pink. Dry Champagne keeps everything lively and bright, balancing the sweetness with crisp bubbles that make this dangerously easy to drink. Serve this at your next spring brunch when you want something more interesting than the standard mimosa. It's also lovely for Easter celebrations or Mother's Day, anywhere you want a drink that looks as stunning as it tastes. Mix one up while blood oranges are still around.