Satsuma Sunrise Recipe

Juice preparation

If not using pre-squeezed juice, cut the oranges, satsumas (tangerines), and grapefruit in half and juice until you have 1 cup orange juice, 1/2 cup satsuma juice, and 1/2 cup grapefruit juice. Strain through a fine mesh sieve into a pitcher to remove pulp and seeds for a smoother cocktail.

Sweeten (optional)

Taste the combined juices. If they are too tart for your preference, stir 2 teaspoons of simple syrup into the juices until dissolved. Adjust by 1 teaspoon increments if needed.

Chill glassware

Fill a large pitcher or mixing vessel with ice to chill it, or chill individual champagne flutes in the freezer for 5–10 minutes before serving.

Assemble

Remove ice from the chilled pitcher. Pour the combined juices (about 2 cups total) into a clean 1.5–2 quart pitcher. Add 8 dashes of orange bitters and stir gently to combine.

Top with champagne

Slowly pour the bottle of chilled champagne (or dry sparkling wine) into the juice mixture, tilting the pitcher slightly and stirring gently with a bar spoon to integrate without flattening the bubbles. Stop when the bottle is finished. Taste and adjust: add more bitters (1–2 dashes) or a splash of simple syrup if desired.

Serve

Fill chilled champagne flutes about one-third with the juice-sparkling mixture (or pour to preference). Add a thin slice of orange or satsuma to the rim of each glass and a mint sprig if using. Serve immediately so the bubbles remain lively.

Batch notes

This recipe makes roughly 6 servings (depending on flute size). If preparing for a crowd, multiply juice and bitters to match one bottle of champagne per 5–7 guests as a guideline. Prepare juices and simple syrup ahead and combine with bitters at the last minute before topping with champagne.