Recipe courtesy of The Foodie Affair.
- 2 blood oranges (additional oranges needed for garnish)
- 1½ cups gin
- 2 tablespoons sugar
- ½ teaspoon angostura bitters
- 2 750-milliliter bottles sparkling wine, Champagne, or prosecco
Peel and partition orange segments, removing as much as the white pith as possible. Dice oranges and place in a medium size bowl. Crush with a meat tenderizer or potato masher, releasing the juice from the oranges. Strain the juice through a small colander into a clean small bowl. With a spoon, press down on the skins of the oranges to expel as much as the juice as possible. Throw away the remaining flesh. Stir in gin, sugar and bitters into the juice. Strain again using a small sieve or cheese cloth into a 2-cup measuring cup. Chill for 4 hours.
Pour 1—2 ounces of gin mixture into a champagne flute. Fill with sparkling wine and garnish with an orange peel or segment.