Ingredients
- 1 piece crystallized ginger, halved
- 1 teaspoon pomegranate seeds
- 2 dashes Peychaud's bitters
- 1/2 ounce ginger liqueur
- 1 ounce pomegranate juice
- 5 ounces Prosecco Rosé
Directions
Put 1 piece crystallized ginger and the pomegranate seeds in a champagne flute. Top with the bitters. Pour in the ginger liqueur and pomegranate juice. Top with the sparkling wine and garnish with the remaining crystallized ginger.
