8 teaspoons Billington's Demerara Sugar

16 dashes Angostura bitters

8 ounces Grand Marnier

40 ounces (a little less than 2 bottles) chilled champagne

8 twists of orange peel

Place a teaspoon in each of the eight champagne flutes.  Sprinkle 2 dashes of bitters on the sugar and add 1 ounce of Grand Marnier.  Just before serving, top off each glass with champagne and add a twist.

Note:  The sugar creates extra bubbles.  (Turbinado will create the same effect!) It may sound a little sweet but the dash of bitters adds balance.  Of course, the key is to start with a nice champagne.