Pomegranate cocktail

Prepare the pomegranate. With a sharp knife score the skin in quarters.
Break the fruit in half, using the scored lines as a guide. You have to work over a bowl in order to take away the juice. Then break the halves in quarters. Scoop out the kernels with a spoon. Peel off any membrane.
Take away 16-20 kernels and mash the others with a potato masher. Pass the juice through a sieve, if desired.
Chill the juice in the refrigerator together with the kernels until serving. Pour 50 ml (2 fl oz) into a flûte (the glass for sparkling wine) and add 100 ml (4 fl oz) of cold sparkling wine.