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Original recipe yields 15 servings
I made this for a brunch and everyone loved it. I used apricot nectar since I couldn't find apricot-mango, but followed the rest of the recipe. I like this recipe better than the traditional orange juice-champagne combination. I has more flavor. I used a cheap bottle of champagne ($5.99 a bottle) but no one noticed. I put a couple of fresh raspberries in the bottom of the glasses before adding the juice and champagne. It looked beautiful!
I served this at a Mother's Day brunch. I used half a can of mango nectar & half a can of apricot nectar & I didn't add the champagne to the mix so that I could add ginger ale to the grandkids' glasses ( they thought they were IT, drinking out of champagne flutes. ;o) )....I added champagne to the grown-ups'. These were much better than the typical mimosa...thank you!
I have to say, I was a little hesitant in trying this because it didn't have any reviews yet, but I'm glad I did. I made it for my Bunco group, since the dinner theme was "Easter Brunch." I doubled the recipe for 12 women, and it was almost all gone! I used apricot nectar instead of apricot-mango (my mistake, but it was still good). I also made a frozen ring in a bundt pan out of strawberries, pineapple and oj. Be sure to stir the punch after you add the champage, so that the flavors meld. Everyone said it had a nice flavor and wasn't too strong.