- 1 cup pomegranate juice
- 1 tablespoon sugar
- 1 1/4-inch-thick slice fresh ginger
- 4 tablespoons fresh orange juice
- 1 teaspoon Cointreau or other orange liqueur
- 1 750-ml bottle brut Champagne, well chilled
- Boil first 3 ingredients in heavy small saucepan until syrup is reduced to 1/3 cup, stirring often, about 10 minutes. Cool.
- Pour 4 teaspoons pomegranate syrup, 1 tablespoon orange juice, and 1/4 teaspoon Cointreau into each of four 6-ounce Champagne flutes. Fill each with 2/3 cup Champagne.