Saturday, December 29, 2012


This classic brunch cocktail is so easy to make, yet so delicious and elegant. Here is how I was taught to make it in bartending school many years ago.

Quantities are not included, as they will depend on the size of your champagne flute. However, the recipe is simple: Equal parts orange juice and champagne.


Orange juice, chilled
Champagne or sparkling white wine, chilled

Pour the orange juice into a champagne flute until it is 1/2 full.

Top with the champagne until full.

-- 1 serving

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