Honey Ginger Champagne
- Servings: 12
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
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.