- 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.