Ginger Champagne Cocktail
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Bring ginger, 2/3 cup of sugar and 1/2 cup water to a boil in a small saucepan
2
Reduce to a simmer; cook until liquid thickens to maple syrup consistency, about 15 minutes
3
Remove from heat; let cool
4
Strain syrup; discard ginger
5
Combine Chinese five-spice powder and remaining 2 tablespoons sugar on a shallow plate
6
Moisten the rim of Champagne flutes with water and dip in sugar
7
Drop 1 teaspoon crystallized ginger and 1 star anise into each glass
8
Add 1 tablespoon syrup and about 3 ounces Champagne
9
Bring ginger, 2/3 cup of sugar and 1/2 cup water to a boil in a small saucepan
10
Reduce to a simmer; cook until liquid thickens to maple syrup consistency, about 15 minutes
11
Remove from heat; let cool
12
Strain syrup; discard ginger
13
Combine Chinese five-spice powder and remaining 2 tablespoons sugar on a shallow plate
14
Moisten the rim of Champagne flutes with water and dip in sugar
15
Drop 1 teaspoon crystallized ginger and 1 star anise into each glass
16
Add 1 tablespoon syrup and about 3 ounces Champagne