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Honey Ginger Champagne

  • Servings: 12
Honey Ginger Champagne

Source: Martha Stewart Weddings, Fall 2009


For the Gingered Honey Syrup

  • 3/4 cup honey
  • 1 1/2 cups water
  • 3 ounces sliced fresh ginger
  • 2 tablespoons crystallized ginger
  • 2 bottles (750 milliliters) Champagne


  1. Make the gingered honey syrup: Heat honey and water in a pan, stirring until simmering. Remove
    from heat; add fresh ginger. Cover; let sit 1 hour.
    Strain, then refrigerate. Makes 2 cups; may be doubled, tripled, or cut in thirds.

  2. Divide crystallized ginger among 12 glasses (1/2 teaspoon each). Divide gingered honey syrup among glasses (2 tablespoons each), then pour Champagne into glasses.

Reviews (1)

  • ShanaBarry 19 Nov, 2009

    A classic Martha cocktail, very refined, fresh ingredients which work great for my lifestyle. I'd say the above cocktail would be dramatically less filling if you substituted the 3/4 cup of honey with the new Seagrams 7 Dark Honey. Has anyone tried this yet? It just became available in NYC (nov 09) and i think this is definite a recipe im going to try out!