Combine the sugar, 1 cup water and the ginger in a saucepan over medium-low heat; allow to come to a gentle simmer, stirring until the sugar has completely dissolved.

Remove from the heat and let the ginger syrup cool to room temperature. Strain the syrup and discard the ginger.

Pop open the bubbly and grab a couple of champagne flutes. Divide the pomegranate molasses between the flutes, then add about 2 tablespoons of the ginger syrup to each. Top with the bubbly. Clink glasses and enjoy! (Store the remaining ginger syrup in the fridge. You can drizzle it into seltzer the rest of the week.)

Photograph by Kat Teutsch