Ginger Champagne Sparkle by Lisa Thiele
November 24, 2011
Happy Thanksgiving lovelies!  By now I'm sure you're gearing up to hit the road for the relatives' house or making preparations for your own holiday house guests.  Your shopping is done, the house is clean and the turkey is about to go in the oven.  Now there is only one thing left to do and that is relax!  What better way to bring a little sparkle into your day than with a scrumptious ginger champagne cocktail.  Lisa Thiele took a cue from Martha Stewart and created these delicious, fizzy beauties.  So grab a glass and have a sparkly holiday!  Cheers!

Ginger Champagne

  • 2 teaspoons fresh ginger, peeled and finely grated

  • 1/2 cup sugar

  • 1 [750ml] bottle of sparkling wine [i.e.  Cava, Prosecco, or Champagne]

  • Set a fine-mesh sieve over a small bowl; set aside.

    In a small saucepan, boil ginger, sugar, and 1/4 cup water until it becomes a syrup, about 2 minutes. Remove from heat and pour through sieve and into a bowl, discarding solids.

    Pour about a tablespoon of syrup into each champagne glass. Top with sparkling wine, gently stir.

    To store syrup, refrigerate in an airtight container, up to 1 week.

    Styling and Photography: Lisa Thiele / Recipe: Martha Stewart