How To Make A Ginger Sparkler

Ginger Sparkler

The month of December is the start of something I’m very excited about. It’s my first official month as a columnist for Westport Lifestyle Magazine! While I’ve been a writer for the magazine since 2018, I’m excited to say I now have my own little corner of the magazine. For our December holiday issue, I shared two cocktails & a mocktail, which I’ll happily be sharing here for the next three Tuesdays leading up to Christmas. You know, because 1. Tuesday’s kind of need a pick-me-up and 2. I’m giving you plenty of time to plan for the weekend if you need to gather some ingredients!

Personally, this is one of my favorites: a ginger sparkler. I love the subtle hint of ginger in the bubbles; it tastes like seasonal perfection. If you’re looking to prep several drinks for guests, this recipe is especially easy to make for a large group. Just make the ginger simple syrup ahead of time & pop a bottle of bubbles when your guests arrive.

What You’ll Need:

2 teaspoons finely grated, peeled fresh ginger
½ cup sugar
¼ cup water
Dry sparkling wine (cava, prosecco, or champagne), chilled

The How To:

  1. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Turn down the heat to a low boil for 20 minutes. Strain into bowl & discard solids (or roll them in sugar for candied ginger garnish). You can make this syrup ahead and store in the refrigerator in an airtight container up to one week.
  2. Pour one tablespoon syrup into a champagne flute and top with chilled sparkling wine
  3. Gently stir & serve.

Pro Tip: it’s very easy to candy your own ginger but seems *super* impressive. If you do roll the ginger from the simple syrup in sugar, just put them on a cooling rack and set aside. In a few hours, you’ll have candied ginger to garnish your cocktail.

Happy Holidays!!



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