Orange Tangerine Mimosa

Chill a champagne flute or wine glass in the freezer for at least 5 minutes to keep the mimosa cold and refreshing.

Peel and segment 2-3 fresh tangerines, removing any seeds, then juice them using a citrus juicer or by squeezing firmly by hand.

Cut 1-2 oranges in half and juice them using a citrus juicer, collecting the juice in a small pitcher or measuring cup.

Combine the tangerine juice and orange juice in a small pitcher, stirring gently to blend the two citrus juices together.

If desired, strain the combined juice mixture through a fine mesh strainer to remove any pulp or seeds for a smoother beverage.

Remove the chilled glass from the freezer and pour the fresh citrus juice mixture to fill the glass halfway.

Slowly top off the glass with chilled sparkling wine or champagne, pouring gently along the side of the glass to preserve the effervescence.

Garnish the rim with a thin slice of orange or tangerine and serve immediately while the drink is still cold and bubbly.