From Stop and Smell the Rosemary
4 teaspoons Armagnac, chilled
4 teaspoons Grand Marnier, chilled
¼ cup fresh orange juice, chilled
1 teaspoon sugar
2 cups champagne, chilled
Orange peel, cut into long thin strips
Combine Armagnac, Grand Marnier, orange juice and sugar in a pitcher. Add champagne. Place one long orange-peel strip into each champagne flute. Fill flutes with champagne mixture.
Serve chilled. Serves 6.
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