Bubbles: The Pom Royale Cocktail

We're a sucker for the bubbles, especially this time of year. Here's a twist on the Champagne cocktail courtesy of the folks at Fleming's. You'll find the beverage at the steakhouse in January, but here's the recipe for those who want to try it at home.†Fleming's Wine Director, Marian Jansen op de Haar says to always make sure the Champagne is well chilled for at least 30 minutes before serving. To maximize bubbles, never let the cork pop. Instead, hold the bottle at a 45-degree angle and slowly twist the bottle - not the cork.

Pom Royale Cocktail

Pomegranate Juice
Champagne or Sparkling Wine, chilled
(one bottle makes six cocktails)
Simple syrup:
†2 cups sugar
†1 cup water

Preparation:
For convenience, you can buy simple syrup in the liquor section of most stores or make it at home. Simple syrup allows sugar to blend more easily into drinks.

Place the sugar and water in a sacuepan and bring to a gentle boil. Stir and simmer until the sugar is completely dissolved about 3 minutes. Remove pan from heat and allow to cool. Store in a container with a tight fitting lid and refrigerate.

Add 1 part (1 oz.) pomegranate juice to a Champagne flute and then add 5 parts (5 oz.) Champagne or Sparkling wine.

Finish with a splash of simple syrum in each flute.

To find a Fleming's near you, click here.