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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 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.