The ATK 25

FOR THE GRENADINE: Heat ¾ cup sugar, 5 ounces pomegranate juice, 8 allspice berries, and ½ pomegranate molasses, if using, in small saucepan over medium-low heat, whisking often, until sugar has dissolved, 2 to 4 minutes; do not boil. Let cool completely, about 30 minutes, then strain through fine-mesh strainer into airtight container. (Grenadine can be refrigerated for up to 1 month. Shake gently before using.)

FOR THE COCKTAIL: Add 2 ounces gin, 1¼ ounces pomegranate juice, 1 ounce lemon juice, and 1 ounce grenadine to cocktail shaker, then fill with ice. Shake mixture until fully combined and well chilled, about 15 seconds. Double-strain cocktail into chilled flute glasses. Add 2 ounces Champagne to each glass and garnish with lemon twist. Serve.