Recipe courtesy of Lou Seibert Pappas
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1 serving



Pour champagne into a chilled flute and top with a splash of pomegranate juice.

Cook's Note

"Last year for a gala family party we started off with a variation on the Kir Royale featuring pomegranate juice instead of creme de cassis," says Lou Seibert Pappas, the Palo Alto, Cal.-based author of The Christmas Cookie Book and The Christmas Candy Book (Chronicle Books). "It makes a pretty drink that is lively," she says. "We savored these with a warm crab dip, smoked salmon canapes and vegetable crudite with yogurt herb dip, then we relished a fondue dinner in the dining room."

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