3 orange slices
2 bar spoons brown sugar
10 red currants
2 bar spoons (10ml) fresh lemon juice
2 oz Joseph Cartron Pomegranate liqueur
Castillo Perelada Brut Reserva Cava or St. Hilaire Extra Dry
Sprig red currants and half-slices of orange

Muddle together the orange, sugar and red currants in a highball glass. Add the lemon juice, Joseph Cartron Pomegranate, and crushed ice. Stir. Top up with sparkling wine, add more ice, and garnish with the red currants and an orange slice.

Adapted from William Yeowards American Bar