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.
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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