- 1/2 cup pink sanding sugar
- 1 (750-ml) bottle brut Champagne
- 4 tablespoons pineapple juice
- 4 tablespoons blood orange juice
- 2 tablespoons orange liqueur (recommended: Grand Marnier)
Dip the rims of the champagne flutes in water. Dip again in the sanding sugar.
Divide Champagne between 2 glasses. Add half of both juices to each glass and top with orange liqueur.