Champagne Ginger Cocktail

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When I first saw Vodka as an ingredient, I was skeptical - yet intrigued. It was an interesting and tasty use of the Prosecco (which I substituted for the Champagne. I used 1 tbsp per 8-oz glass (didn't have any flutes and it was just enough ginger - especially with the cocktail-soaked piece of candied ginger at the end!

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The first drink I made didn't taste very gingery so I tripled the amount of the syrup/vodka mixture per glass and it was fabulous! So rather than 1T per glass - do 3T. Very good!

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we tried this recipe and used deco ginger rum, and its pretty spectacular. its a darker colored spirit from vodka but if you like that extra sugary something with unapologetic ginger right at the forefront.. give it a try! the sweetness from a non-dry champagne really balances it out!!

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When I read the recipe I said "WOW" This looks great. However, when I printed it out, several lines (at least 6 were missing which may explain why the person who gave it a
3-star rating because the line under 'Ingredients' which says 'Ginger-Infused Simple Syrup' was one of the lines which did not print. I realized several lines were missing when I compared my printed version to the screen version so I wrote them in.

FYI

kareninaurora

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Served this cocktail to friends last night, they really enjoyed it. I passed the recipe on to them. I also made an alcohol free version with Sparkling Cider. Still no complaining; they, too, really enjoyed it.

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For a party, this is a great cocktail. You can make the simple syrup early and then just add to the glass when ready. The ginger adds a nice kick to the bubbly of the sparkling wine. This was a great hit at our party.

Lorien, the recipe does say to use the simple syrup in the glass over the ginger pieces before adding the sparkling wine.

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I don't see where the recipe for the cocktail actually calls for the ginger-infused syrup. Is this a mistake?

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I have another recipe that is simmilar but does not include vodca. Also the candied ginger is supposed to be chopped fine and added to the sugar for rimming the glass. Using the ginger as garnish in the glass makes more since.