How to make:
SHAKE first 2 ingredients with ice and fine strain into chilled glass. TOP with champagne.
Redcurrants or red berry
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.