Ginger Champagne Cocktail

Yep, it’s ginger again. Can you sense a theme here? Ginger is one of my all-time favorite spices, and when I saw this cocktail recipe, I had to give it a try. And just as I thought – delicious! And as a bonus, these puppies are only 150 Calories a pop! I’ll drink to that.

This drink calls for both fresh and candied ginger, which are both amazing in their own right. The fresh ginger is boiled down into a slightly spiced and perfectly sweet simple syrup. I peeled and shredded the ginger root, but you could also do a fine chop. The candied ginger adds a splash of additional sugar and spice to the drink (and is super tasty to eat when soaked with champagne!)

The simple syrup only takes about 15 minutes to make, and yields about 20 tbsp or so of finger-licking gingery goodness (so grab another bottle of champagne or wine and double the recipe!).

I cheated a little bit. I used a dry sparkling wine from Argentina for this drink instead of champagne. Personally, I think prosecco, cava, or any other sparkling wine is great for this drink. Relatively inexpensive (but still dry!) champagne would also work, but I don’t recommend using the really good stuff for this.

Just look at those bubbles. Yum. I don’t have champagne flutes (I’m not cool like that), so I just used whatever small glasses were available (people really only care about the drink anyways, right?). Enjoy!

Ginger Champagne Cocktail – serves 8

Adapted from the recipe by SELF Magazine.


1/2 c Fresh Ginger, peeled and finely chopped or grated

2/3 c Sugar, plus more for coating tops of glasses

1/2 c Candied Ginger, roughly chopped

1 Bottle (750 ml) Champagne or Sparkling Wine, thoroughly chilled

In a small saucepan, bring the ginger, sugar and 1/2 cup water to a boil. Reduce heat to a simmer, and cook until the liquid thickens to the consistency of maple syrup (about 15 minutes). Remove syrup from heat and let cool. Strain the syrup and discard the ginger. Sprinkle about 2-3 tbsp of sugar in the middle of a shallow plate. Moisten the rim of Champagne flutes or small glasses with water and dip in the sugar to lightly coat. Drop approximately 1 tsp of candied ginger into each glass. Add 1 tbsp syrup and about 3 oz Champagne to each glass.

Nutrition Information: 150 Calories, 0g Fat, 0g Protein, 0g Fiber, 23g Carbohydrates

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One Response to “Ginger Champagne Cocktail”
  1. Amy says:

    If you don’t grate your ginger and rough chop it, then spread it out to dry for a few hours, then toss them in a bit of sugar to coat, you’ve just made candied ginger.

    delish cocktail btw, thanks!

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