Cook's California Champagne
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.