To make cinnamon sugar syrup place sugar and water into a small saucepan over a high heat. Stir with a wooden spoon. Once sugar has dissolved place cinnamon quill into saucepan. When the syrup starts to boil leave it on the stove for a couple of minutes than remove and allow to cool.

Place ½ the orange pieces and 2 ounces (60ml) into glass part of Boston shaker. Using muddler, muddle for at least a minute. Then using hawthorn strainer, strain liquid evenly between four of the champagne glasses.

Discard orange skins. Repeat step 2 with remaining orange pieces and sugar syrup. Strain this liquid into the other four champagne glasses.

Top all eight glasses evenly with bubbles of your choice. Garnish with one half slice of orange and twisted rind in each glass.