1/2 oz. ginger simple syrup
1/2 oz. pomegranate syrup (available at gourmet stores)
6 oz. sparkling wine or Cava
To make simple syrup, use freshly peeled ginger root simmered with a one-to-one ratio of sugar to water. Allow the sugar to dissolve and steep ginger root until you can taste in the syrup. Refrigerate simple syrup.
Pour the cooled ginger syrup and pomegranate syrup into a champagne flute. Add chilled sparkling wine slowly into the mixture so that the liquids mix, but don’t bubble over.