The Bunny Hop
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 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
Instructions: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.