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Author Notes: a take on a kir royale, but when you have chambord and prosecco and not creme de cassis and champagne. —Jim Bishop
- 20 milliliters Chambord
- 80 milliliters prosecco
- 1 handful pomegranate seeds
- Pour Chambord into champagne glass. I prefer the wide versions from the 1940s, but you can flute it up if you wish.
- Top with prosecco
- Toss in some pomegranate seeds
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