Ingredients:

  • 1.5 oz London Dry Gin
  • 0.75 oz freshly squeezed lemon juice
  • 0.5 oz pomegranate simple syrup
  • 2 dashes orange bitters
  • 3 oz chilled Brut Champagne
  • 1 pinch edible gold luster dust
  • 1 tsp fresh pomegranate arils
  • 1 long lemon twist

Instructions:

  1. Place a champagne flute or coupe glass in the freezer for 15 minutes. Measure the gin, lemon juice, and pomegranate syrup into a cocktail shaker.
  2. Fill the shaker with large, solid ice cubes and shake vigorously for 12–15 seconds until the exterior is frost-cold.
  3. Double strain the mixture through a Hawthorne strainer and a fine-mesh sieve into the chilled glassware to ensure a clear, ice-free liquid.
  4. Top slowly with chilled Champagne. Express the lemon twist over the glass, garnish with pomegranate arils, and add a pinch of gold luster dust for visual flair.