Recipe for blood orange mimosas

TO EACH of four champagne flutes, add 1 teaspoon orange liqueur and 1½ ounces each freshly squeezed blood orange juice and orange juice from juicing oranges such as Valencia or Hamlin. Slowly top with champagne until the flutes are almost full. Run one strip of orange peel around the rim of each flute, twist the peel over the flute, then drop it into the liquid and serve at once.