The Chef
Dan Perlman of Pazo

Servings
One cocktail

Ingredients
1/2 teaspoon pomegranate molasses (available at Kalustyan's, 123 Lexington Avenue)
1 ounce Gran Torres (orange liqueur; available at Union Square Wines, 33 Union Square West)
5 ounces prosecco (cava can be substituted)
Garnish: Twist of orange peel

Instructions
Stir the pomegranate molasses with the Gran Torres liqueur until the molasses has dissolved. Pour into a flute. Top with prosecco. Garnish with orange peel.