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The Bunny Hop

The Bunny Hop
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by in Apr 2010

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.
Updated Wednesday, March 31st, 2010

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