Ingredients

3 blood oranges (about 1 pound)
1 1/2 cups gin
2 tablespoons sugar
1/2 teaspoon angostura bitters
2 750-ml bottles chilled Champagne

Directions

Serves 12.

1. Cut 1 orange in half through stem. Cut each half crosswise into 6 slices; reserve for garnish.
2. Using small knife, cut peel and white pith from remaining 2 oranges; chop oranges.
3. Transfer chopped oranges with juices to bowl; mash with potato masher or wooden spoon. Stir in gin, sugar, and bitters.
4. Strain into 2-cup measuring cup, pressing on solids to release liquid. Chill 4 hours.
5. Pour scant 2 tablespoons gin mixture into each of 12 glasses; fill with Champagne and garnish with orange.

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