Ingredients:

  • 3 oz (90ml) chilled dry sparkling wine (Brut)
  • 3 oz (90ml) chilled orange juice (pulp-free)
  • 1 tsp (5ml) Grand Marnier or Cointreau (optional)

Instructions:

  1. Place champagne flutes in the freezer for 15 minutes to frost the glass, ensuring maximum carbonation retention.
  2. Hold the chilled flute at a 45-degree angle and gently pour the sparkling wine down the side of the glass to minimize foam.
  3. Fill the glass halfway with the wine.
  4. Slowly top the glass with the chilled orange juice. The denser juice will sink through the wine, creating a 'gravity mix' that eliminates the need for stirring.
  5. Garnish with a thin orange wheel or fresh raspberry if desired and serve immediately.