Step 1

In a small saucepan, add the orange juice, cinnamon sticks, dried figs, sage leaves and cloves. Over medium-high heat, bring to a boil. Turn off the heat and allow the mixture to steep for 15 minutes

Step 2

Strain, pressing down on the figs to release any orange juice, and refrigerate until chilled. I recommend taking care of this step the day before serving if possible.

Step 3

If you would like a cinnamon-sugar rim, mix together the cinnamon and sugar on a small plate. On another small plate, add water and lightly dip the rim of the flute into the water to moisten. Then, swirl the moistened rim in the cinnamon-sugar mixture.

Step 4

Add about 2 ounces infused orange juice to each Champagne flute. Top with about 5 ounces Champagne. Enjoy!