- 4 cara cara oranges (other oranges like satsumas, blood oranges or naval will work great, too), halved
- Ice, for glass
- 8 ounces Aperol
- 12 ounces Cava or Champagne
- Using a vegetable peeler, remove slices of the peel; we’ll use this for garnish. Squeeze the oranges and run the juice through a sieve and discard the pulp. (Of course, if you like pulp, then skip this step!)
- Add ice to each glass. Divide the orange juice amongst the four glasses; pour two ounces of Aperol in each glass. And then top each drink with Cava or Champagne, about 3 ounces per glass. Garnish with an orange peel.