As with any Champagne cocktail, for this recipe you want a moderately priced sparkling wine that tastes good enough to sip on its own, but that you'll feel all right about mixing. There are plenty of good choices, including Spanish cavas, Italian proseccos and some American sparklers. Steer clear of anything over $16 and save the true Champagne and good sparkling wines for sipping on their own: Their nuances get lost once blended with mixers.
Find this and other beverages in our Drinks and Entertaining Guide.
Make the sugar syrup
In a small saucepan, combine sugar and 1/2 cup water and bring to a boil over high heat, stirring until the sugar is dissolved. Boil for 1 minute. Let cool and then refrigerate until ready to use. You'll have enough syrup for about 15 cocktails, making it easy to double the recipe.
Make the cocktail
In a small pitcher, stir together the pomegranate juice and 3 Tbs. of the sugar syrup (reserve remaining syrup for another use, or a second batch of cocktails). Fill six champagne flutes about one-third full with the pomegranate mixture. Top with the sparkling wine, dividing it evenly among the flutes. Serve immediately.
nutrition information (per serving):
based on six servings;
sat fat g
Photo: Scott Phillips