Ingredients:

  • 15 g gold sanding sugar
  • 1 blood orange wedge
  • 30 ml chilled 100% pomegranate juice
  • 15 ml freshly squeezed blood orange juice
  • 5 ml simple syrup
  • 2 dashes Angostura bitters
  • 120 ml chilled Brut Champagne
  • 6 fresh pomegranate arils
  • 1 strip blood orange zest

Instructions:

  1. Place gold sanding sugar on a small saucer. Rub a blood orange wedge around the rim of a chilled champagne flute. Dip the glass into the sugar at a 45-degree angle, rotating to coat evenly.
  2. In the bottom of the prepared glass, combine the pomegranate juice, blood orange juice, bitters, and simple syrup. Add the pomegranate arils to the mixture.
  3. Tilt the glass slightly and slowly pour the chilled Champagne down the interior wall. Gently stir once with a bar spoon to combine without depleting carbonation.
  4. Twist the blood orange zest over the drink to release essential oils onto the surface, then drop the twist into the glass. Serve immediately.