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8 ounces orange juice
Dry Champagne
2 ounces Triple Sec or other orange liqueur
4 curls orange peel
Rinse and chill Champagne flutes in freezer to frost glasses. Pour 2 ounces of orange juice into each flute, about 1/3 of the flute. Fill almost to the rim with Champagne. Top each glass with a splash of orange liqueur and garnish with a curl of orange peel.
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