Best Ginger Champagne Recipes

POMEGRANATE-GINGER CHAMPAGNE COCKTAIL

Steps:

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

CHAMPAGNE PUNCH WITH GINGER, LEMON, AND SAGE

Steps:

• Make the ice ring: Arrange lemon slices and sage in bottom of Bundt pan and fill with cold water, leaving about 1" of space at the top. Freeze until set, at least 6 hours and up to overnight.
• Make the punch: Muddle lemon zest, sage, and sugar in a measuring cup with a pour spout until sugar starts to turn green. Add 2 cups warm water and stir until sugar is dissolved, then let sit 10 minutes to infuse.
• Stir in lemon juice, then strain through a fine-mesh sieve into a large punch bowl. Stir in gin and ginger liqueur.
• Just before serving, dip bottom of Bundt pan into a bowl of hot water. Place a plate over mold, invert ice ring onto plate, then transfer to punch bowl. Pour in sparkling water and wine and stir gently.
• Do Ahead
• Punch, without sparkling water and wine, can be made 2 days ahead; transfer to an airtight container and chill.

CHAMPAGNE, LEMON, LIME & GINGER SORBET

Steps:

• Bring champagne and sugar to boil.
• When sugar dissolves add rind of lemon, lime and ginger; boil for 8 minutes.
• Add juice and boil for another 8 minutes.
• Freeze overnight.
• Mash up the mix until thick liquid.
• Beat egg whites until stiff peaks.
• Mix egg whites with mix then freeze overnight again.

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.

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.

CHAMPAGNE GINGER PUNCH

Steps:

• Boil water, add sugar and ginger. Simmer for 15 minutes. Cool mixture then add vodka. Chill sugar and vodka combination overnight. Strain ginger from vodka and pour into the punch bowl. Add chilled champagne when guests arrive and serve. You can add an ice ring or ice block.

GINGER ALE MOCK CHAMPAGNE

Steps:

• In a 2-1/2-qt. freezer container, combine the apple cider, pineapple juice, lemonade concentrate and sugar. Cover and freeze overnight. Remove from freezer and let stand at room temperature for 2 hours before serving., Just before serving, break up mixture with a wooden spoon; transfer to a punch bowl. Stir in ginger ale.

GINGER CHAMPAGNE COCKTAIL

Steps:

• Bring ginger, 2/3 cup of sugar and 1/2 cup water to a boil in a small saucepan. Reduce to a simmer; cook until liquid thickens to maple syrup consistency, about 15 minutes. Remove from heat; let cool. Strain syrup; discard ginger. Combine Chinese five-spice powder and remaining 2 tablespoons sugar on a shallow plate. Moisten the rim of Champagne flutes with water and dip in sugar. Drop 1 teaspoon crystallized ginger and 1 star anise into each glass. Add 1 tablespoon syrup and about 3 ounces Champagne.

GINGER CHAMPAGNE

Steps:

• Place the ginger strips into a shaker and press to release the flavor. Add the ice cubes and vodka; shake and strain into a champagne glass. Top with champagne.