Triple Ginger Fizz

triple ginger fizz

Sometimes I think I missed my calling.  Wouldn’t it be fun to design cocktails?  Swanky, gourmet, delicious cocktails?  I had this one in mind for Thanksgiving and thought about it for days.  I love ginger and it’s such a holiday flavor for me (although don’t get me wrong: I’ll eat ginger anything, any day of the year).  This cocktail came out just as I imagined it – sweet, slightly warming, fizzy and perfect for a holiday celebration.  We toasted to Peanut’s first Thanksgiving with it, and it’ll be on my Christmas menu too, and probably New Year’s.  It’s just that good.

Triple Ginger Fizz

1/2 cup sugar
1/2 cup water
2″ ginger root, peeled
candied ginger pieces
ginger licqueur (such as Domaine Canton)
dry (Brut) sparkling wine (such as Champagne, Prosecco, Cava or Cremant de Bourgogne)

  • Prepare the simple syrup: heat sugar and water together with peeled ginger root until the sugar has completely dissolved in water.  Allow the syrup to cool completely as the ginger root steeps.  When syrup is fully cooled, remove and discard ginger root.  (Can be made ahead and refrigerated.)
  • Prepare four Champagne flutes with a few candied ginger pieces in the bottom.
  • Add ginger-infused syrup, dividing equally among four glasses.
  • Add ginger liqueur in equal part to the syrup.
  • Top with sparkling wine (fill glass to the brim – it’s a celebration!).

Source: Covered in Flour

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