A sparkling champagne cocktail, refined with homemade orange sugar, fresh orange juice and thin orange strips, served in elegant champagne flutes.
Finely grate a bit of untreated orange and mix it thoroughly with regular sugar. If you have time, let the mixture rest in the refrigerator for one to two days – but you can also use it right away.
Peel thin strips from a second orange using a peeler and set them aside – they will later serve as a pretty garnish.
Juice the second orange and pour the juice into a small saucer.
Dip the rims of the champagne flutes briefly into the orange juice and then into the prepared orange sugar, creating a delicate aroma.
Add 10‑20 ml of freshly squeezed orange juice to each glass, place one or two orange strips, and gently pour the dry champagne over it. Enjoy immediately!
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