Ingredients:
- 1 oz Gran Centenario Anejo tequila
- 1 oz Liqueur Creole
- 1/2 oz Blood orange juice
- Cristal Rose champagne
(NOTE: For cheaper big spender use Billecart Salmon Brut Rose)
Assemble the first three ingredients in a bar glass with ice and stir to chill. Strain into a chilled champagne flute and garnish with spiral mof orange peel and a flamed orange zest.
