Ginger Champagne Cocktail Food

CHAMPAGNE GINGER COCKTAIL

Steps:

• Make the ginger syrup: Combine 1/2 cup water, 1/2 cup sugar and the sliced ginger in a small saucepan and simmer for 10 minutes, until the sugar is dissolved. Remove the saucepan from the heat and stir in the vodka. Chill for 2 hours or overnight. When ready to serve, strain to remove the ginger pieces.
• Spread the remaining 2 tablespoons sugar in a thin layer on a plate. Coat the rims of 8 glasses with the juice from the lemon wedges and immediately dip in the plate of sugar.
• Add a few pieces of candied ginger to each glass. Pour 1 tablespoon of the ginger syrup over the ginger pieces and top with the sparkling wine.

CHAMPAGNE GINGER COCKTAIL

Steps:

• Simmer water, 1/2 cup sugar and sliced ginger in a small saucepan for 10 minutes. Remove the saucepan from heat and stir in vodka. Chill for 2 hours or overnight. When ready to serve, strain to remove the ginger pieces.
• Spread the sugar into a thin layer on a plate. Coat the rim of the glass with the juice from the lemon wedge and immediately dredge in the plate of sugar.
• Add a few pieces of candied ginger to each glass. Pour 1 tablespoon of the ginger-infused simple syrup over the ginger pieces and top with the sparkling wine until the glass is 2/3 full.

POMEGRANATE-GINGER CHAMPAGNE COCKTAIL

Steps:

• Boil first 3 ingredients in small, heavy saucepan, unil syrup is reduced to 1/3 cup, stirring often, about 10 minutes. Cool.
• Pour 4 tsp.pomegranate syrup, 1 tablespoons orange juice, and 1/4 teaspoons Cointreau into each of 4 6-oz. Chamgagne flutes. Fill each with 2/3 cup Champagne.