- 1-1/4 cups orange juice
- 1/3 cup orange liqueur
- 1/3 cup brandy
- 1/4 cup sugar
- 1/4 cup lemon juice
- 1/4 cup unsweetened pineapple juice
- 6 cups chilled Champagne
- In a pitcher, combine the first six ingredients, stirring until sugar is dissolved. Pour 1/4 cup into each Champagne flute or wine glass. Top with Champagne. Yield: 11 servings.
Originally published as Citrus Champagne Sparkler in Taste of Home December/January 2012, p48
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