• 1 ounce (30ml) gin, our favorite is Hendrick’s
• ½ ounce (15ml) lemon juice
• ½ ounce (15ml) Champagne simple syrup
• 2 ounces (60ml) Champagne, chilled
• 1 ounce (30ml) pomegranate juice, unsweetened, chilled
  

Garnish

• fresh lemon peel, peeled and curled
• pomegranate arils
• granulated sugar
  

Add the first 5 ingredients to a cocktail shaker filled with 4-5 ice cubes.  Shake for 20 seconds to combine then strain into a champagne flute.  Add a twist of lemon peel, 4-5 pomegranate arils and dust with a pinch of sugar.

Champagne Simple Syrup

Add 1 cup (240ml) of Champagne and 1 cup (240ml) of sugar to a saucepan over medium heat.  Stir until the sugar dissolves then remove from the heat.  Let cool and store in the fridge until ready to use.