"The Gin Gin 75": champagne cocktail with gin and ginger
½ounceginger simple syrup
Champagne or dry sparkling white wine to topabout 5 ounces
Either a Collins glass or two champagne flutes
To make the ginger simple syrup combine 2 cups of water with one cup sugar and about 4 ounces of finely chopped fresh ginger in a nonreactive saucepan. Heat over medium high until just boiling and then turn down to a simmer and allow to cook, covered, for another 30 minutes to an hour. Allow to cool for ten minutes or so and then strain (I used my tea ball) into the receptacle of your choice. Will keep for several weeks in the refrigerator.
Combine gin and ginger simple syrup. I keep my gin in the freezer and the simple syrup was refrigerated so I simply combine the two in the bottom of my champagne flute. If yours are warm you might want to shake the gin and simple syrup with ice to chill. Pour into appropriate glassware and top with bubbly.
"The Gin Gin 75": champagne cocktail with gin and ginger https://www.recipefiction.com/2015/05/the-gin-gin-75-champagne-cocktail-with-gin-and-ginger.html