The tangy cranberry syrup takes the place of bitters in this holiday version of a Champagne cocktail. If you make extra syrup, save it. It is wonderful over vanilla ice cream or fruit.
Combine sugar, cranberry juice and peppercorns in a sauce pan and bring to a boil. Add the cranberries and simmer for 5 minutes.
Remove from heat and strain through a fine mesh sieve, pressing against the cranberries to extract all the liquid.
Add 2 tablespoons of cranberry syrup to a Champagne flute and top with Champagne or sparkling wine.