Pour the nectar and Cointreau into a champagne flute. Top with champagne. Garnish with an orange spiral.

NOTE: To make the orange garnish, use a good-quality zester to slice a piece of orange zest 1/2 inch wide by about 6 inches long (vegetable peelers and paring knives work well too). Wrap the strip lengthwise around a cocktail stirrer; wooden spoon, or chopstick. Hold the strip in place for a minute, then slide it off. You’ll have a beautiful orange spiral to garnish your cocktail.