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| What You Need: |
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6 ounces cold champagne
1 strip orange peel
1 teaspoon brandy
A 6- to 8-ounce champagne glass, chilled
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| How To Cook: |
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1. Pour the cold champagne into the glass, twist the orange peel over it to release the oil, and drop the peel in.
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2. Pour the brandy in slowly so that it floats on the champagne.
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