In a large crystal or glass mixing pitcher, vigorously stir together the pomegranate juice, Chambord, and fresh lime juice until the sugars and acids are completely unified.

Store this concentrated botanical base in the refrigerator until ready to serve. Maintaining strict thermal control ensures the liquid will not melt the carbonation of the wine.

Pour exactly 1 ounce of the chilled pomegranate and raspberry base directly into the bottom of a pristine crystal Champagne flute.

Carefully top off the flute with the ice-cold Champagne. Pouring the highly carbonated wine over the dense juice creates a natural, mechanical mix without the need for stirring, which would destroy the delicate bubbles.

Drop one or two fresh pitted cherries directly into the flute to serve as a botanical garnish and serve immediately.