Servings:
Yield: 4 servings
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.