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

1. Pour 1 ½ oz of blood orange juice in each champagne flute
   
2. Add ½ oz of Campari
   
3. Top off each drink with 2 oz of sparkling wine
   
4. Garnish with a slice of blood orange