By melanieamorim  

June 26, 2016

Recipe courtesy of Rachael Ray


8 ounces orange juice

Dry Champagne

2 ounces Triple Sec or other orange liqueur

4 curls orange peel


1Rinse 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.


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