*Simple syrup can be made by heating equal parts sugar and water together slowly until solution begins to boil. After it has started to boil and liquid is clear, remove from heat source and let cool (I used 1/2 cup of water and 1/2 cup of sugar and once mixed with the pomegranate juice I had enough for 4 drinks).

In a small saucer, pour in a little bit of your pomegranate syrup (1 tbsp or so)

On a small plate, place the green rimming sugar.

Lightly dip the rim of the champagne flute into the syrup (make sure you let excess drip off so that none of it runs down the sides of the flute).

Next, dip the syrup coated rim into the sugar. Spin the flute a bit so that the whole rim is covered.

Spoon a tablespoon of pomegranate seeds into the bottom of the flute.

Pour two teaspoons of pomegranate syrup over the seeds.

Pop open the bubbly and pour until the level is 1/2-inch below the sugar rim.

Cheers!!!