Champagne and cranberry juice give this delicious cocktail from chef Emeril Lagasse's "Emeril's Creole Christmas" its fun and festive appearance.
- 3/4 cup vodka, chilled
- 1 1/2 cups cranberry juice
- Crushed ice
- 3/4 cup Champagne, chilled
- 12 (2-inch-long, 1/4-inch-wide) strips orange zest, for garnish
In a large pitcher, mix together vodka and cranberry juice. (This can be done ahead of time and refrigerated until ready to serve.)
Fill six champagne flutes with crushed ice. Add champagne to pitcher and pour mixture into prepared glasses. Twist two strips of orange zest over each drink and drop in; serve immediately.