Fill a champagne flutes three-quarters full of sparkling wine. Combine the Cointreau, brandy, and compote over ice and add slowly to the champagne. Garnish with the orange twist.

*Cranberry Orange Compote In a food processor, blend half a pound of cranberries with one whole, seeded and peeled orange, and half cup sugar. Mix and strain through a fine sieve. Makes about 20 ounces.