Recipe courtesy of Cat Cora

Pom Kir Royal

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  • Yield: 4 drinks



  1. 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.

Cook’s Note

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.