Ian's Little Kitchen

By
PUBLISHED DECEMBER 6, 2007

Ingredients:
1/4 cup creme de cassis (black currant liqueur)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml. bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)

Spoon 1 1/2 teaspoons creme de cassis into each of 8 glasses. Add 3 tablespoons of juice to each glass. Fill each glass with champagne, then stir gently. Garnish cocktails with slices of blood orange.

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