4ouncesbottle chilled brut Champagne or sparkling wine
Dashorange bitters
blood orange twistfor garnish
Instructions
Make The Blood Orange Base: Bring the water to a boil over high heat. Remove from heat and stir in the sugar, diced blood orange peel and vanilla until the sugar is dissolved. Set aside to cool off and steep for 1 hour. Strain through a fine mesh strainer, discard solids, add blood orange juice and refrigerate until cold.
Make One Cocktail: Fill a chilled champagne flute halfway with ice water and let sit 30 seconds until chilled. Discard ice water then add 1/2 ounce each blood orange base and Pama pomegranate liqueur to the bottom of the flute. Top with 4 ounces chilled Champagne, add a dash of bitters, then garnish with a twist and serve.