2 fresh oranges, for garnish
20 ounces cranberry juice, chilled
4 ounces triple sec or Cointreau, chilled
1 750 ml bottle chilled champagne or prosecco
With a sharp paring knife or this channel knife gadget, cut 8 to 10 strips of orange peel into strands about 4 inches long. Place strands on a plate, then cover with plastic wrap. Set aside in the refrigerator until ready to serve your cocktail.
In a pitcher, combine cranberry juice and triple sec.
Pour in half the bottle of champagne. Stir gently just to mix.
Divide the cranberry juice mixture among 8 to 10 champagne glasses. Top off with remaining champagne, and a strand of orange peel for garnish.
Serve immediately. Cheers!
Keywords: Poinsettia Cocktail, cranberry mimosa