We will be toasting one another and our friends this New Year’s Eve with ginger-infused champagne cocktails.
The Gourmet Holiday issue this season was filled with inviting cocktails and hot boozy drinks. The sparkling ginger cocktail recipe caught my eye and I tucked it away, determined to try it during the holidays. Down to the wire as the calendar year comes to a close, we chose it for our cocktail tomorrow evening for a small gathering of friends from our neighborhood.
So seldom do we drink sparkling wine that I usually opt for the best champagne I can afford when we do enjoy a bottle. The Gourmet recipe recommends Prosecco, which would work well for a large crowd of folks, but we will be an intimate gathering this year, so our sparkling ginger cocktails will be a fun splurge.
I have modified the recipe to serve 4 generous cocktails but kept the ginger syrup proportions as originally suggested. Any extra syrup can be mixed with sparkling water for a refreshing and non-alcoholic ginger soda that rivals commercial ginger ale. I am a huge fan of ginger ale, my favorite non-alcoholic drink.
TIP: The syrup can be made in advance and keeps for 2 weeks in the fridge.
Yields: 4 generous cocktails
- 3/4 cup water
- 1/2 cup peeled and thinly sliced ginger root
- 3/4 cup white sugar, divided use
- 1 tablespoon crystallized ginger, finely chopped
- 1 Meyer lemon wedge
- 1 bottle best quality champagne
1. Using a small saucepan, simmer the water, ginger root slices and 1/2 cup of the sugar for 10 minutes, uncovered.
2. Remove from the heat and allow mixture to steep for 15 minutes.
3. Using a fine sieve, strain the mixture into a small bowl. Chill until cold.
4. Using a food processor, grind the crystallized ginger with the remaining 1/4 cup sugar and pour into a small plate.
5. Use the lemon wedge to wet the rims of 4 martini glasses. Dip each glass into the ginger sugar.
6. Spoon one tablespoon of chilled syrup into each glass.Fill each glass with champagne. Serve immediately.