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Add a photoServings: 4
Ingredients
- 8 ounce orange juice Dry Champagne as needed
- 2 ounce Triple Sec (or possibly other orange liqueur)
- 4 x orange peel curls
Directions
- Rinse and refrigerateChampagne 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 4 servings | |
| Calories 48 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 126mg | 4% |
| Total Carbs 7.84g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.87g | 4% |
| Protein 0.43g | 1% |
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