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Ruby Sparkler

Monday - January 8, 2018 11:30 am , Category : DRINKS

Ingredient:

1 cup pomegranate liqueur
1/3 cup ginger syrup
1 bottle (750 ml) champagne, chilled
8 orange peel twists, if desired

Method:
In 2-cup measuring cup, stir together liqueur and syrup. Refrigerate about 1 hour or until chilled.

To serve, pour syrup mixture evenly into 8 champagne flutes. Fill rest of each glass with chilled champagne. Garnish with orange peel twists.
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