8 ounces orange juice
2 ounces Triple Sec or other orange liqueur
4 curls orange peel
Rinse and chill four champagne flutes in the freezer to frost the glasses. Pour two ounces of orange juice into each flute, filling each flute about a third full. Fill almost to the rim with champagne. Top each glass with a splash of Triple Sec or orange liqueur and garnish with a curl of orange peel.