A little sweet, a little sour and an all-time favourite.
3 blood oranges
1 1/2 cups Gin
2 Tbs sugar
1/2 tsp Angostura bitters
2 x 750mL bottles chilled champagne
Cut one orange in half and slice each half crosswise for garnish.
Cut, peel and de-pith remaining two oranges and chop.
Put chopped oranges in bowl and mash with potato masher or wooden spoon. Stir in Gin, sugar and bitters. Strain into a measuring cup, pressing on the oranges to release excess liquids.
Chill for 4 hours.
When ready to serve, pour two tablespoons of the mixture into each glass, fill with champagne and garnish with orange.