From The New York Restaurant Cookbook By Florence Fabricant
1 (750-ML) bottle champagne, chilled
6 tablespoons (90ML) pomegranate juice
6 teaspoons Cointreau
1/4 cup pomegranate arils
Divide champagne between six flutes and top each with 1 tablespoon pomegranate juice, 1 teaspoon Cointreau, and a few arils for garnish.