Green tea syrup:
- In a small saucepan, combine sugar and one cup water. Add tea bag and bring mixture to a boil. Reduce heat to medium-low and simmer uncovered for one hour, until reduced by a third. Remove from heat, then chill. (Any leftover syrup can be stored in an airtight container in the refrigerator for up to ten days.)
- Put pisco, syrup, lemon juice, and ice in a shaker and shake vigorously.
- Place pomegranate seeds in a champagne flute, strain in pisco mixture, and top with sparkling wine.
Excerpted from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui. Photographs by Suech + Beck. Copyright © 2020 by Trevor Lui. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.