Ginger Fizz

From the kitchen of Carly

Spicy ginger syrup meets crisp Prosecco in this elegant aperitif. Make the syrup ahead, then assemble in minutes: a quarter ounce of warmth topped with cold bubbles and a candied citrus slice. Perfect for brunch or evening gatherings.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13" piece ginger peeled, thinly sliced
  • 11/2 cup raw or granulated sugar
  • 12 750-milliliter bottles chilled Prosecco
  • 18 thin clementine or orange slices

Instructions

  1. Bring one 3" piece ginger, peeled, thinly sliced, 1/2 cup raw or granulated sugar, and 1/2 cup water to a boil in a small saucepan; reduce heat and simmer 5 minutes. Let cool. Strain syrup through a fine-mesh sieve into a small jar or bowl; discard ginger.

  2. DO AHEAD: Syrup can be made 1 week ahead. Cover and chill.

  3. Pour 1/4 ounces ginger syrup in each coupe glass. Dividing evenly, top off with two 750-milliliter bottles chilled Prosecco (about 5 ounces per glass) and garnish each with a thin clementine or orange slice.