| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
Instructions
- Simmer 3/4 cup pomegranate juice and 1/4 cup sugar in a small skillet until reduced by half, about 5 minutes. Stir in a dash of orange-flower water; let cool to room temperature. Pour 1 to 2 teaspoons of the syrup into each of 6 flutes. Add a splash of gin and top with champagne; stir gently.