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Orange Frost

Orange Frost


  • Cook's California Champagne
  • Orange juice
  • 1/4 cup Mint schnapps


Fill an ice cube tray with juice. Cover with plastic wrap and freeze. In a blender, crush orange ice cubes to the consistency of sorbet. Blend in mint schnapps. Place 2 Tbsp of orange-mint mixture into the bottom of Champagne flutes. Fill to 2/3 full with Champagne. Garnish with fresh mint sprigs.