Pom Kir Royal
- 4 sugar cubes or 1 1/ 2 teaspoons sugar
- 4 -8 dashes Angostura bitters
- 20 ounces (2 1/ 2 cups) champagne
- 4 ounces (1/ 2 cup) pomegranate juice (such as POM)
- 4 lemon peel twists
Divide the sugar evenly among the four champagne flutes. Sprinkle 1 or 2 dashes of the bitters on top of the sugar. Pour 5 ounces (about 2/3 cup) champagne into each flute. Gently pour 1 ounce (2 tablespoons) pomegranate juice into each flute. Drop a lemon peel twist into each drink. Serve immediately.
A classic Kir Royal combines champagne and creme de cassis. I use pomegranate juice instead of cassis. Pom juice isn't as sweet, it's fresher-tasting and more lively, and it gives the drink a gorgeous color. Serve in champagne flutes.
If you prefer a sweeter drink, leave out the bitters.
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