Ingredients

• 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

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Instructions

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.