Quench your guests' thirst with this gingery honey-spiked champagne cocktail.
Make the gingered honey syrup: Heat honey and water in a pan, stirring until simmering. Removefrom 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.