Rachael Ray'S Mimosa - cooking recipe

Ingredients

8 ounces orange juice
1 (750 ml) bottle dry champagne
2 ounces triple sec or 2 ounces orange liqueur
orange rind, curls (to garnish)

Preparation

Rinse and chill 4 champagne flutes in freezer to from the glasses.
Pour 2 ounces of orange juice into each flute.
Fill almost to rim with champagne.
Top each glass with a splash of Triple Sec and garnish with orange curl.