|2 spoon||Redcurrant jelly|
|1 fl oz||Tangerine/mandarin/clementine juice|
|3 fl oz||Rosé champagne|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
This unusual riff on the classic mimosa unusually calls for redcurrant jelly and sweet clementine juice, topped with rosé champagne.
Adapted from a recipe created in January 2014 by Sean Ware of the London Cocktail Club, London, England.