Directions

1. 1. Place orange juice in quart bottle with tight-fitting lid.
2. 2. Drain peppers thoroughly and pat dry. Slice into rounds and add to juice. Cap, shake well and refrigerate 3 days.
3. 3. When ready to serve, strain juice and discard peppers.
4. 4. Fill highball glasses half full of crushed ice, then fill half full with orange juice and top off with cold champagne.
5. 5. Makes eight 8 ounce drinks, with a little extra champagne to freshen the glasses.