For the Pomegranate Syrup: Combine sugar and water in a medium-size pot over high heat, and boil until the syrup thickens and uniform bubbles appear on top (around 15 minutes; do not allow syrup to caramelize). Reduce the heat to low, and slowly, carefully add the pomegranate juice, stirring constantly. Turn off the heat, cool, and refrigerate. The Pomegranate Syrup will keep for a week and freezes well.
*Juice fruit like you would a grapefruit: Cut it in half and then use a countertop citrus juicer to extract the juice.
For the drink (serves 1): Pour pomegranate syrup into a flute. Combine tequila, orange juice and ice in a cocktail shaker, then shake. Using the back of a spoon, strain the liquid into the flute, on top of the pomegranate syrup. Top with the sparkling wine, then serve to guests with a small spoon and encourage them to stir the ingredients together.