Ingredients:

  • 3 oz freshly squeezed orange juice, strained
  • 3 oz dry sparkling white grape juice
  • 1 dash alcohol-free orange bitters
  • 1 pinch sea salt
  • 1 thin wheel blood orange for garnish

Instructions:

  1. Place champagne flutes in the freezer for 10 minutes until a thin layer of frost forms.
  2. Juice fresh oranges and pass the liquid through a fine-mesh strainer to remove all pulp, then pour the chilled juice into the bottom half of the flute.
  3. Tilt the glass at a 45-degree angle and slowly pour the sparkling white grape juice down the side of the glass to maintain maximum effervescence.
  4. Add one dash of alcohol-free orange bitters and a small pinch of sea salt.
  5. Using a long bar spoon, provide one gentle stir from the bottom up and garnish with a blood orange wheel.