1/4 cup vodka
1/4 cup Champagne
1/2 cup cranberry juice
2 strips orange zest, each about 1/4-inch wide and 2 inches long
Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997
Four days of eating, drinking and all your favorite chefs.