Pomegranate-Ginger Sparklers

1. 1

   Combine the sugar, 1 cup water and the ginger in a saucepan over medium-low heat; allow to come to a gentle simmer, stirring until the sugar has completely dissolved.

2. 2

   Remove from the heat and let the ginger syrup cool to room temperature.

3. 3

   Strain the syrup and discard the ginger.

4. 4

   Pop open the bubbly and grab a couple of champagne flutes.

5. 5

   Divide the pomegranate molasses between the flutes, then add about 2 tablespoons of the ginger syrup to each.

6. 6

   Top with the bubbly.

7. 7

   Clink glasses and enjoy!

8. 8

   (Store the remaining ginger syrup in the fridge.

9. 9

   You can drizzle it into seltzer the rest of the week.)

10. 10

    Photograph by Kat Teutsch

* Per serving · 4 servings · Values may vary.

No additional tips available.