September 2015
Ingredients
- 2-3 large blood oranges, juiced, about 1/3 cup juice
- 1 oz Campari
- 4-5 oz of chilled champagne/sparkling wine
- Blood orange peel or blood orange slice
Instructions
- Pour 1 ½ oz of blood orange juice in each champagne flute
- Add ½ oz of Campari
- Top off each drink with 2 oz of sparkling wine
- Garnish with a slice of blood orange