1 1/2 cups pomegranate juice (no sugar added)
1 1/2 cups white rum (recommended: Mt Gay)
3/4 cup freshly squeezed lime juice
1/4 cup - 3/4 cup Simple Syrup (depending on taste)
1 teaspoon Orange Bitters
2 (750-milliliter) bottles champagne or prosecco, chilled
Combine the pomegranate juice, rum, lime juice, simple syrup, and orange bitters in a 5-cup container. Cover and refrigerate until chilled, about 3 hours.
When ready to serve, transfer the rum mixture to a 3-1/2-quart punch or serving bowl. Gently stir in the sparkling wine (do not over mix or your punch will be flat).