Chill everything ahead of time. Make sure your 1 bottle dry sparkling wine Prosecco, Cava, or Champagne — well chilled and 3 cups fresh orange juice freshly squeezed and chilled, no pulp or with pulp to preference are both very cold — ideally refrigerated overnight or in an Bucket for at least 30 minutes before serving. Cold ingredients preserve carbonation and keep the drink refreshing.

Squeeze your 3 cups fresh orange juice freshly squeezed and chilled, no pulp or with pulp to preference if using fresh juice. You'll need about 4–5 medium navel 3 cups fresh orange juice freshly squeezed and chilled, no pulp or with pulp to preference for 3 cups of juice. Strain out seeds but feel free to leave some pulp if preferred. Chill the juice until ready to pour.

Set out 6 Champagne Flutes on a flat surface. For the classic 1:1 ratio, pour about 3 oz (roughly half a flute) of chilled 3 cups fresh orange juice freshly squeezed and chilled, no pulp or with pulp to preference into each glass first. Pouring juice first helps the two liquids mix gently without over-stirring.

Slowly top each flute with approximately 3 oz of 1 bottle dry sparkling wine Prosecco, Cava, or Champagne — well chilled, pouring it gently down the inside edge of the glass. This preserves the bubbles and prevents overflow. Do not stir — the carbonation will naturally blend the two.

Garnish each glass with a thin 3 cups fresh orange juice freshly squeezed and chilled, no pulp or with pulp to preference half-wheel perched on the rim, if desired. Serve immediately while the bubbles are lively and the drinks are ice cold.