If you read yesterday’s post, you might be wondering what exactly Sparkling Julies might be, so I thought I’d follow up with a recipe.When living in DC, I made a friend through a friend who was dating a different friend, and this friend, in turn, introduced me to her friends, who then introduced me to this recipe. The first time I had these lovely bubblies was in New York City, celebrating the original friend’s engagment, so they always have sweet memories tied to them because of the charming and chic lady of honor. They are named, however, for the gracious hostess who took us all in and showed us an insider’s perspective of NYC, and has continued to do so on every subsequent visit.The best thing about these is that they go down easy, are light enough for daytime libations but strong enough to create fun, and they can be prepared in advance. So find a sunny afternoon, invite over a few ladies (and gents) and give them a whirl.Sparkling Julies* – serves about 164 cups of pomagranate juice1/2 cup brandy 1/2 cup ginger ale 2 bottles of champagne As we typically have groups over, I’ve already doubled the recipe and made slight modifications to the serving strategy. We like to mix everything but the champagne in a pitcher, and keep the bubbly on ice nearby – then as guests come in, grab a flute, fill half with mix and half with champagne, and top with a bit of crushed ice and a lemon twist. Cin Cin!Original recipe from Cooking Light.All photos by The New Diplomat’s Wife.