- 8 ounces freshly squeezed cara cara orange juice (sub blood orange)
- 3 ounces cointreau (triple sec, grand mariner or simple syrup)
- 1 bottle chilled champagne (or prosecco)
- 4 slices thinly sliced car cara orange
- 6 sprigs mint, divided
Gently muddle 2 sprigs mint in the bottom of a shaker. Pour in fresh juice and cointreau. Top with a few ice cubes and shake well. Strain into 4 small champagne glasses. Top with champagne, orange slices and more mint for serving. Refresh with more champagne as needed.