Chill a champagne flute in the freezer for 10 minutes, or in the refrigerator for the afternoon if that fits the timeline better.

Pour the pomegranate juice and simple syrup into the bottom of the chilled flute.

Tilt the flute and pour in the sparkling wine slowly, pouring down the side of the glass so the fizz does not surge over the rim.

Give the drink one light stir with a cocktail pick, just enough to swirl the color through without losing the bubbles.

Drop in the pomegranate arils; they will rise and fall through the glass like tiny lanterns.

Tuck the mint leaf at the rim and serve immediately, right before the toast.