2 cups fresh tangerine juice (from about 12 tangerines)
1/4 cup (2 oz.) elderflower liqueur (such as St-Germain)
How to Make It
Pour Champagne into each compartment of 2 ice-cube trays, and freeze until almost set, at least 6 hours. (Cubes will not be completely firm.)
Combine seltzer water, tangerine juice, and liqueur in a pitcher, stirring to combine. Divide Champagne ice cubes among 6 cocktail glasses, and top with tangerine juice mixture. Garnish with tangerine slices, if desired.
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