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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Inspired by the classic Champagne cocktail, we wanted to dress up a glass of sparkling wine without masking the flavor. We kept the bitters, but rather than sprinkle them on a sugar cube—which usually is dropped to the bottom of the glass—we combine them with a bit of tart pomegranate juice, creating a beautiful layered cocktail with a gentle fruitiness. We call for filling each flute glass about two-thirds full with sparkling wine, or about 4 ounces for a standard flute.
ounces sparkling wine
ounce pomegranate juice
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