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The 'Bunny Hop'

Servings:
Yield: 4 servings
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Ingredients

  • 1 cup pomegranate juice
  • 1 tablespoon sugar
  • 2 tablespoon cointreau (or other orange liqueur), divided
  • 2 tablespoon st-germain liqueur, divided
  • 1 tablespoon bottle brut champagne or prosecco, well chilled, divided

Preparation

Baking Directions:

In a small, heavy saucepan over high heat, boil pomegranate juice, sugar, and ginger until syrup is reduced to about 1/3 cup, stirring often, about 10 minutes.

Strain and cool.

Pour 2 teaspoons pomegranate syrup, 2 teaspoons Cointreau.

and 2 teaspoons St-Germain into each of four 6-ounce Champagne flutes.

Fill each with sparkling wine.

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