A classic Kir Royal combines champagne and crème de cassis. My version calls for pomegranate juice instead of the cassis. The pom juice isn't as sweet and I think it's fresher tasting and more lively. Plus it gives the drink a gorgeous color. To savor the bubbles, serve this cocktail in classic champagne flutes.
1. Place 1 sugar cube in each of the 4 champagne flutes. Sprinkle 1 or 2 dashes of the bitters on top each sugar cube. Pour 5 ounces of champagne into each flute. Gently pour 1 ounce of pomegranate juice into each flute. Drop a lemon peel twist into each drink. Serve immediately.

* 4 Sugar Cubes (Or 1 ½ tp)
* 4 Dashes Angostura Bitters
* 20 Ounces Champagne (2 ½ Cups)
* 4 Ounces Pomegranate Juice
* 4 Lemon Peel Twists