Ingredients

• 2 Ruby Red pink grapefruits
• 1/4 cup sugar
• 1 750-ml bottle brut Champagne, well chilled

Instructions

1. Using vegetable peeler, remove peel from 1 grapefruit; place in bowl. Cut both grapefruits in half; squeeze enough juice to measure 3/4 cup. Mix juice and sugar in bowl with peel. Let stand 5 minutes. Strain into small bowl, pressing on solids.
2. Pour 2 tablespoons syrup into each of four 6-ounce flutes. Fill each with 2/3 cup Champagne.