INGREDIENTS:
-
1 (12 ounce) can apricot-mango nectar.
-
1 (12 ounce) can pineapple juice.
-
3/4 cup cold water.
-
1 (6 ounce) can frozen orange juice concentrate,
thawed and undiluted.
-
1 (750 milliliter) bottle cold champagne.
DIRECTIONS:
-
Stir together apricot nectar, pineapple juice,
water, and orange juice concentrate in a large
pitcher until combined.
-
Pour in bottle of sparkling wine just before
serving.
- Serve.
