For garnish, use a vegetable peeler to cut 2 long strips of peel from orange; set aside.

Place salt in a small shallow bowl. Rub one-fourth of the rim and 1-inch down the sides of 2 (7-oz.) champagne flutes with an orange wedge; dip flutes in salt to coat.

Pour cider, wine and sparkling lemon lime into each flute. Curl orange peel strips and place a peel strip in each champagne flute.