A more sophisticated and extra-festive take on the brunch classic may be achieved by substituting your regular orange juice with tangerine or blood orange juice.
Ingredients
- 3/4 c. blood orange, grapefruit, or tangerine juice, chilled (we used Natalie’s)
- 1 50-mL bottle sparkling wine, chilled
- Citrus twists, for garnish
Directions
To each of the six champagne glasses, pour two tablespoons of juice, then pour sparkling wine on top of the champagne, and if wanted, garnish with citrus twists.