I needed to come up with some kind of season-appropriate pick-me-up. I am very happy with the result:
For an hour, macerate 4, inch-long strips of tangerine peel in 4 tablespoons of Grand Marnier.
In champagne flutes, drip 3 drops of Angostura bitters. Add one strip of tangerine peel to each flute. Add 1 tablespoon of the Grand Marnier. Top with chilled Prosecco.