 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
4 sugar cubes or 1 1/ 2 teaspoons sugar |
4 -8 dashes angostura bitters |
20 ounces (2 1/ 2 cups) champagne |
4 ounces (1/ 2 cup) pomegranate juice (such as pom) |
4 lemon peel twists |
Directions:
1. Divide the sugar evenly among the four champagne flutes. Sprinkle 1 or 2 dashes of the bitters on top of the sugar. Pour 5 ounces (about 2/3 cup) champagne into each flute. Gently pour 1 ounce (2 tablespoons) pomegranate juice into each flute. Drop a lemon peel twist into each drink. Serve immediately.
2. A classic Kir Royal combines champagne and creme de cassis. I use pomegranate juice instead of cassis. Pom juice isn't as sweet, it's fresher-tasting and more lively, and it gives the drink a gorgeous color. Serve in champagne flutes.
3. If you prefer a sweeter drink, leave out the bitters.
|
|