The Bunny Hop

From YankeeMagazine.com — April 2010

Beverages Recipes

Yield: 4 servings

• 1 cup pomegranate juice
• 1 tablespoon sugar
• 3-inch fresh ginger, grated
• 2 tablespoons Cointreau (or other orange liqueur), divided
• 2 tablespoons St-Germain liqueur, divided
• 1 bottle brut Champagne or Prosecco, well chilled, divided

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.

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