Pomegranate Mimosa

• .75 ounce pomegranate syrup (see below)
• .5 ounce luxardo maraschino liqueur
• 2 dash of peychaud’s bitters
• 4 ounce brut champagne
• .75 ounce orange juice
• 1 cup sugar
• 1 cup pomegranate juice

1. Instructions: Add all ingredients except the champagne in a mixing glass, add ice and shake until chilled. Strain into the glass and top with champagne. Garnish with Pomegranate seeds & orange twist.
2. Instructions: Heat in a sauce pan, and bring to boil. Simmer for 10 minutes or until the syrup coats the back of a spoon. Cool before using. Store in a squeeze bottle, label, and refrigerate. Syrup has a 30-day shelf life.