Pomegranate Spritz

Bring pomegranate juice, sugar, orange peel, and 1/3 cup water to a boil in a saucepan over medium-high. Cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; cover and let stand 15 minutes. Strain into a small bowl and discard orange peels. Let cool to room temperature, about 30 minutes. Stir in bitters. (Syrup will keep in an airtight container in refrigerator for up to 1 week.)

To serve, add 2 tablespoons pomegranate syrup to a Champagne flute. Top with 1/3 cup Prosecco.