Ingredients
1
cup pomegranate liqueur
1/3
cup ginger syrup
1
bottle (750 ml) champagne, chilled
8
orange peel twists, if desired
Preparation
In 2-cup measuring cup, stir together liqueur and syrup. Refrigerate about 1 hour or until chilled.
To serve, pour syrup mixture evenly into 8 champagne flutes. Fill rest of each glass with chilled champagne. Garnish with orange peel twists.
