Blood Orange Bellini

Pour the juice, Crèmant, and orange liqueur into a large glass pitcher. Immediately and carefully pour into 8 champagne flutes and serve.

Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten.
Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc

• 1 ¼ cups fresh blood orange juice
• 1 bottle (750 ml) dry Crèmant d’Alsace, chilled
• 3 tablespoons orange liqueur, preferably Cointreau