Probably our most favorite holiday find, we found this online and it’s courtesy of the Paris Club in Chicago – enjoy!
1/2 oz. Lillet Blanc
1/2 oz. St. Germain
1/2 oz. honey syrup (equal parts honey and water, heated gently to combine well)
3/4 oz. freshly squeezed lemon juice
dry Champagne (or Prosecco) to top it off
pomegranate seeds or berries for garnish
Add all (except the Champagne) with ice to a shaker and shake for 10 seconds. Strain into a Champagne flute or wine glass and top off with Champagne. Garnish as you wish!