Oven-Fired BlackBerry and Bunny Hops
In a small heavy saucepan over high heat, boil pomegranate juice, sugar, and ginger, stirring often, until syrup is reduced to about 1/3 cup, 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.