- Orange slices, for garnish
- 1/4 c. sugar, for rimming champagne flutes
- 1 c. orange juice
- 1 tbsp. heavy cream
- 1 bottle champagne, prosecco, or cava
- Rim champagne flutes with an orange slice and dip in sugar. Set aside.
- In a tall glass, stir together orange juice and heavy cream until combined. Pour into champagne flutes and top off with champagne.
- Garnish with orange wedge.
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