The Mezcal Sunset
['1/2 cup pomegranate juice', '1/2 cup sugar', '1 ounce mezcal', '1 ounce dry sparkling white wine', '2 ounces orange juice', 'preferably fresh squeezed and strained']
Cook pomegranate juice and sugar in a small pot over medium-high heat, stirring occasionally, until sugar is dissolved and liquid is slightly reduced, about 5 minutes. Remove from heat, transfer to a heatproof container, and chill until cool, about 30 minutes.
Pour mezcal, sparkling wine, and orange juice into a rocks glass filled with ice. Top with 1 Tbsp. Pomegranate Syrup.
Pomegranate Syrup can be made 7 days ahead; chill in an airtight container.
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