- 4 sugar cubes (or 1 1/2 teaspoons granulated sugar)
- 8 dashes Angostura bitters
- 2 cups (16 ounces) chilled champagne
- 1/2 cup (4 ounces) chilled pomegranate juice
- Pomegranate seeds, for garnish (optional)
- Divide sugar cubes or granulated sugar between 4 champagne flutes. Add 2 dashes bitters to each flute. Pour 1/2 cup (4 ounces) champagne into each flute. Pour 2 tablespoons (1 ounce) pomegranate juice into each flute. Garnish with pomegranate seeds, if desired.