Ruby Sparkler
Monday - December 28, 2020 12:30 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.
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.
