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Ingredients

Directions

  • Bring 2 tablespoons water, sugar, and chile to a simmer in a small saucepan; strain. Discard chile.

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  • In a juicer, juice pineapple, oranges, grapefruit, and lime; strain. Add yuzu juice and chile-sugar syrup.

  • To serve, place 2 ounces citrus-chile mixture in each Champagne flute, and top with Champagne (about 5 ounces).

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