Ingredients:

  • 4 oz Chilled 100% Pomegranate Juice (Unsweetened)
  • 1 oz Cointreau or Orange Liqueur
  • 0.5 oz Freshly squeezed lime juice
  • 6 oz Brut Champagne or Dry Sparkling Wine (Chilled)
  • 2 tbsp White granulated sugar
  • 1 tsp Fresh lime zest
  • 2 tbsp Fresh pomegranate arils
  • 2 Fresh rosemary sprigs

Instructions:

  1. Place your Champagne flutes in the freezer for 5 minutes. On a small saucer, combine the granulated sugar and lime zest, rubbing them together until the sugar smells citrusy and looks damp. Rub a lime wedge around the rim of the chilled glasses and dip them into the sugar-lime mixture until evenly coated.
  2. In a cocktail shaker filled with ice, combine the pomegranate juice, orange liqueur, and lime juice. Shake vigorously for about 10–15 seconds until the outside of the shaker feels frost-cold and the mixture is aerated.
  3. Strain the pomegranate mixture equally into the two prepared glasses. Top slowly with the chilled Champagne, pouring at a slight angle to preserve the carbonation. The drink should turn a vibrant, translucent ruby red.
  4. Drop a teaspoon of pomegranate arils into each glass. Take a rosemary sprig, clap it between your hands to release the aromatic oils, and place it in the glass. Serve immediately while the effervescence is at its peak.