- 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.
Recipe courtesy Rachael Ray