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.


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