For a more complex flavor, use a mixture of tangerine varieties, such as Pixie, Fairchild and Dancy, for the juice. You will need 6 to 8 large tangerines to yield the amount needed here.
- 2 cups fresh tangerine juice, chilled
- 1 bottle (750 ml.) Champagne, Prosecco or dry sparkling white wine, chilled
- 4 tangerine peel strips for garnish
Pour the tangerine juice into 4 Champagne flutes, dividing evenly. Top with the Champagne. Stir briefly to blend the flavors. Garnish with the tangerine peel strips and serve immediately. Serves 4.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).