Champaign with a Punch!

Recipe from Grandma Bonnie

Very impressive for a fancy brunch.

Ingredients

Orange Peel
Bourbon
Chilled Champaign


Instructions

With sharp knife pare (going round & round) the peel of one orange into ribbon-type pieces, per person.
Place ribbons in bottom fluted water goblets.
Measure 1 shot bourbon per person into small saucepan. Heat but don’t boil.
Pour heated bourbon as evenly as possible into each goblet.
Open chilled Champaign and fill goblets to top.